Starters for making cheese There are 26 products.

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    Special starters for the production of Yogurt It is a mixture of strains of natural origin: salivarius subsp Streptococcus thermophilus, Lactobacillus delbrueckii subsp, bulgaricus. A special blend for the production of yogurt from the Lyobac house. 1 sachet of these ferments inoculates up to 50 liters of milk.

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    14,95 € In Stock

    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...

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    Ferments to make Bulgarian yogurt with bifidus Composed of the following enzymes: Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium adolescentis, Láctobacilus Bulgaricus and Streptococcus Thermophilus. These strains get a soft, creamy yogurt, not very dense and slightly acidic. All these...

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    Achiote to give color to cheese Natural colorant based on Rocou seeds that serves both to give color to the bark and to give color to the internal paste. It is used to wash the crust in cheeses such as Raclette or St. Paulin or to color the interior in cheeses such as Edam or Mimolette. The color it adopts ranges from yellow tones to orange.It is a...

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    7,90 € In Stock
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    Flora Danica culture Flora Danica is an acidic and aromatic mesophilic type crop that adds a flavor to a wide variety of soft cheeses that include Havarti, Gouda, Edam, Camembert, Brie, Feta, blue, cream cheese or own butter. These ferments produce a small amount of gas which makes it an excellent option when you want a cheese with a light texture.The...

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    Starters to make Gruyere cheese Lactic fermentations for the production of Gruyere type cheese and pressed cheese. Contains the following mix of yeasts: Streptococcus thermophilus 70% Lactobacillus delbrueckii and helveticus 20% Lactococcus lactis 10% The jar is sufficient to inoculate from 100 to 200 liters of milk.

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    11,95 € Out of stock
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    This enzyme, Lactose, whose technical name is Kluyveromyces lactis will allow you to make your cheeses at home without worrying about lactose intolerance. It is a product that produces the hydrolysis of lactose which leads to the availability of a final product without lactose. Now everyone can enjoy making their cheese at home and consume it without...

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    Liquid spray ash The liquid ash is diluted in a liter of water and will serve to give your cheeses a different crusts. The liquid ash adds flavor and aroma to the cheese. You can buy it in boats of 50 grs.

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    Cultivation for the development of the orange bark The orange crust is typical of many French cheeses. A bark that creates a very special aromatic sensation. This culture is technically the Brevibacterium Linens. It develops a moist, orange and very aromatic crust. The jar serves to inoculate up to 200 liters of milk.

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    3,99 € Out of stock
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    Yoghurt culture This yoghurt culture is a freeze dried yoghurt culture ideal for making yoghurt and yoghurt cheese. Freeze dried mixed strain culture containing streptococcus thermophilus, lactobacillus delbrueckii subs. bulgaricus, bifidobacterium lactis, lactobacillus acidophilus.5 sachets included in each pack. Culture is dairy free!To make yoghurt,...

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    3,99 € Out of stock
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    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...

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Showing 16 - 26 of 26 items