Cheese ferment/ Cheese-starter Braumarkt for 1 l
€2.95*
Available, delivery time: 1 Week
We have resumed shipping orders. Please note that as we continue to finalize our relocation, we are managing a backlog of orders as well as receiving goods at our new facilities. We will prioritize the fulfillment of the earliest orders and will notify you as soon as your order has been shipped. Thank you for your continued patience and understanding during this transition.
Available
Total:
*
Product number:
5001484
Manufacturer:
Braumarkt
Product information "Cheese ferment/ Cheese-starter Braumarkt for 1 l"
Cheese fermentation in powder form (= cheese acid). Acidifies the milk needed for the production of cheese, flat cheese, buttermilk and butter.
To make 1 liter of "mother" acid culture. One bag is sufficient for the acidification of 100 litres of milk.
Usage:
- Heat milk to 90 degrees Celsius for a few minutes and let it cool to 20 degrees Celsius.
- Stir the contents of the starter bag in a little bit of the milk and, if it is free of lumps, mix it with the rest.
- Now leave the self (covered) 24 hours at 20 degrees Celsius. Then the acid is ready to use.
- The acid must smell fresh/sour, if this is not the case, leave it to acidify for a few more hours.
- Contents bag 5 grams.
Dosage:
- 3% for buttermilk, 6% for (whipped) cream.
- You can easily freeze this "mother" acid in small portions for later use.
- Can be re-used many times.
ATTENTION: You should use double the amount of frozen acid culture!
Including Dutch and English instructions!
Login