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Starters for making cheese
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Starters for making cheese There are 26 products.
Starters for cheese
19 Review(s)Lactic ferments or starters are responsible for enhancing the flavor of cheese. They are especially useful in ripened cheeses, but can be used in fresh cheese. With just one sachet of ferments will have to enhance many liters of milk (up to 50 liters). With just a tip of a teaspoon of product you will have for several liters of milk. Then close the bag...
4,00 €In StockFerments for cereal milk
Ferments to make vegan cheeses from cereal milk These ferments are used in the process of making vegan cheese, especially with cereal milk such as soy milk, oatmeal or rice milk, among others. It is composed of Lactobacillus Casei and Propionibacteria that have probiotic properties that are very beneficial for the organism: improves digestion and milk...
4,49 €In StockCrop for development of white bark
2 Review(s)This artisan crop, Leuconostoc Mesenteroides, is used for the correct development of the characteristic white bark of some cheeses. They are camembert type soft cheeses. Its use together with the Camemberti Penicilium will ensure the correct production of its cheese and the perfect evolution of the bark. The contents of the envelope is 3 grs sufficient to...
3,60 €In StockFerments to make vegan cheese
4 Review(s)Ferments to make vegan cheese Ferments specialy developed for the production of vegan cheeses. Its use is especially recommended when using milk from nuts such as almonds, walnuts, hazelnuts, etc. It consists of two probiotic ferments the Rhamnosus and Helveticus. These probiotics provide many healthy qualities to the organism, among which are: It...
4,49 €In StockThermophilic lactic ferments
2 Review(s)Thermophilic lactic ferments Ferments for the production of soft, semi hard and hard cheeses. It is a lyophilized concentrated ferment that contains a mixture of pure strains of Streptococcus thermophilus and Lactobacillus aromatics. This crop is characterized by rapid acidification controlled, so that the release of aromatic components is promoted during...
3,99 €In StockPenicillium roqueforti culture
8 Review(s)Internal growth food mold for the development of the classic veins of blue cheeses. The penicillium roqueforti gives the cheese aroma, flavor and a characteristic color. The contents of the envelope is 3 grs and can be used for use in up to 50 liters of milk. The greater or lesser quantity per liter of milk used gives the cheese a greater potency. If used...
4,49 €In StockPenicillium camemberti culture
15 Review(s)Food rust of superficial growth in crust that produces the characteristic white and velvety crust of soft cheeses, fundamentally French. Penicillium Camemberti acts favoring proteolysis and lipolysis. You can buy this mold in envelopes of 3 grams sufficient for use in 50 liters of milk.
4,49 €In StockCultivation for gas development in cheese
This culture, "Leuconostoc mesenteroides", is especially indicated for the correct development of the internal mold in the blue cheeses. For the development of the penicilium roqueforti inside the cheese it is necessary a certain presence of oxygen inside the cheese. This flavoring culture produces exactly that effect, in a moderate way, achieving a...
3,60 €In StockMold Prevention in Bark
This handmade crop mix will help you prevent the annoying presence of molds in the crust of your cheeses. It is especially suitable for the manufacture of cheeses in the home and the possibility that matured or preserved in the refrigerator with a poor oxygenation reproduce the annoying molds. It is served in envelopes of 3 grs and the content is...
3,60 €In StockKefir ferments
Ferments to make Kefir Composed by the following ferments: Lactococcus lactis sp lactis, Lactococcus lactis sp lactis biovar diacetylactis, Lactococcus lactis sp cremoris, Leuconostoc mesenteroides sp cremoris and Lactobacillus kefyr. They produce a fermented drink with a mild acid taste, increasing the acidity with the number of hours of fermentation....
14,95 €In StockMix of Rennet and Starters
This mix consists of veal rennet and lactic ferments Lactococcus lactis. This solution called Lactaline from the laboratory Yalacta seeks to simplify the process of cheese production at home. With a single product we have solved the curdling and enrichment of the milk. The content of each envelope is 2 grams which counts and inoculates up to 3 liters of...
6,10 €In StockStarter for Comté
Starter for the production of cheese type Comté It contains the yeast Lactobacillus helveticus + Lactis which is suitable for the production of Comté cheese and hard cheese.The jar serves to inoculate up to 500 liters of milk.
3,99 €In StockRennet and ferments to produce Gouda.
Rennet and ferments to produce cheeses in the home type Gouda. Mix of rennet, ferments and maturing ferments. A single compound with everything necessary for the production of this type of cheeses with cow's milk (Tomette or Gouda cheese). Each tube serves to inoculate 25 liters of milk. Its use is very simple and only needs to be introduced into the milk...
6,99 €In StockKefir culture
Kefir is a popular and delicious fermented drink, using bacteria and yeast, which is healthy and great for you. Mad Millie Kefir Culture contains 7 bacteria strains and 1 yeast strain: Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc Candida colliculosa Streptococcus...
3,99 €In StockBulgarian yogurt ferments
Ferments to make original Bulgarian yogurt at home The ferments it contains are Lactobacillus Bulgaricus and Streptococcus Thermophilus. These ferments are selected from natural sources in the Bulgarian mountains. You get a delicate, soft, creamy and slightly acidic yogurt. It can be used with cow, goat and sheep milk, both fresh and UHT. It can also be...
14,95 €In Stock
