Cultures for Kasseri for 20 liters of milk FS0704

The Culture for Kasseri for 20 liters of milk is a mixture of live microorganisms/bacteria that aid in the fermentation of milk and lead to a developed and rich-tasting kasseri. It is freeze-dried and comes in powder form, which is ideal for 20 liters of milk. One packet of Culture for Kasseri along with 20 liters of milk yields approximately 2 kilograms of kasseri. This specific variety of culture can also be used for other semi-hard cheeses such as Cheddar and Gouda.

• Excellent Quality
• Freeze-Dried
• In Powder Form
• For 20 Liters of Milk
• Perfect for Traditional Greek Kasseri
• Suitable for Food Contact

Packaging Dimensions:

• Length: 18.5 cm
• Width: 14 cm
• Height: 0.1 cm
• Weight: 10 g

Instructions for Using Cultures:

Shake the packet to gather the powder at the bottom. Using sterilized scissors, open the packet without inserting your fingers inside. Pour the culture into 2-3 liters of milk at a temperature of at least 35 degrees Celsius, which has been pasteurized.

Using a sterilized stainless steel or glass stick, stir well to dissolve the powder. Only dissolve as much culture as needed each time. The solution should not remain for more than 10 minutes before being added to the milk. Pour the solution into the milk at least 20 minutes before adding the rennet, to give the microorganisms time to develop. The lower the coagulation temperature, the slower the pH drop.

Always keep the culture closed and in the refrigerator.