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 milk. You can buy this product in packs of 3 units.
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Its use is very simple.
Step 1: Take the milk and heat it to 27-30ºC.
Step 2: Poured the content of an envelope (the contents of one sachet are sufficient for up to 3 liters of milk) and stand the milk in a warm place (22-28 ° C) for 24-36 hours.
Step 3: After this time, cut the curd into small squares to release a little more whey, remove gently and transfer the curd with a drain spoon (with holes) to a strainer previously covered with a cheese cloth. We leave it undone from 6 to 12 hours.
Step 4: After that time we can make a knot with the cheese clothc and press as if it were a tourniquet to release serum until we obtain the desired texture (this is only necessary if the texture obtained seems too liquid).
Step 5: You already have your cheese ready for consumption. If you wanted to mould it then you would put the curd in a grid mould.
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