Bacterial Cultures For Cottage Cheese Lyophilised Starter Mix 50 Litres of Milk
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Complete starter – carefully selected lyophilised lactic acid bacteria for homemade cottage cheese and soured milk Efficient yield – 1 unit of culture sufficient for up to 50 litres of milk High-quality strains – includes Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactococcus lactis and others Simple preparation – just dissolve 0.3g of culture in water or milk and add to warmed milk Versatile flavour – temperature control allows mild or stronger cottage cheese taste
Description
(1)
Complete starter – carefully selected lyophilised lactic acid bacteria for homemade cottage cheese and soured milk Efficient yield – 1 unit of culture sufficient for up to 50 litres of milk High-quality strains – includes Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactococcus lactis and others Simple preparation – just dissolve 0.3g of culture in water or milk and add to warmed milk Versatile flavour – temperature control allows mild or stronger cottage cheese taste
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