Cheese Culture - Cheese Ferment, Caciotta, Gouda, Camembert, Brie, Mozzarella
Visit shop Contact Feedback Our categories Meat & Fish Food Processing Equipment Cheesemaking Cheese Moulds Rennet Yeast Extracts & Aromas Oak Chips Alcoholmeter Corks & Bungs Additives Dispatch 24h Cheese Culture - BrowinCheese Culture for Gouda 3,5gA perfect blend of lactic fermentation bacteria that allows making delicious homemade cheese of the Gouda type at your own home!For 50 L of milk – a single packaging is sufficient for making cheese out of 50 L of milk!Activity: 1 UCottage Cheese CultureA perfectly selected mix of lyophilised lactic acid fermentation bacteria, allowing you to prepare delicious homemade cottage cheese or soured milk. Adding bacteria accelerates and stabilises the soured milk production process.Intended use: for cottage cheese and curdled milkCapacity: for 50 liters of milkActivity: 1 UYoghurt cultureHome-made yogurt at your fingertips - perfectly selected cultures of lactic bacteria allow you to make delicious home-made yoghurt in no time! The bacteria can also be used to acidify cream and to produce yoghurt cheese and steamed rennet cheese.High quality - thanks to the use of freeze-drying - a special method of drying which is one of the best food preservation methods - the culture retains its full potential for a long time.For 25 litres of milk - one package of the yoghurt culture (approx. 2.5 g) will allow you to make this great base for a healthy diet, including gluten-free diet, with up to 25 litres of milk! Cheese Culture - Lactoferm Lactoferm Mesophilic Cheese CultureContent 5g. For 1 litre culture / 100L of MilkFreeze dried culture of superior quality. Acidifiesthe milk needed to prepare cheese, soft curd cheese and butter. 1 litre 'motherculture' is enough for acidifying 100 litres of milk! This mother culture caneasily be frozen in small portions (e.g. 10 ml) for later use.This Lactoferm® cheese ferment contains special lacticacid bacteria (Streptococcus cremoris, Streptococcus lactis, Streptococcuslactis subsp. Diacetylactis and Leuconostic cremoris).This cheese ferment can be used for fresh cheese, softcurd cheese, hard cheese and cream.To prepare hard cheese, fresh cheese and/or soft curdcheese you also need rennet.Lactoferm Kefir CultureContent 5g. For 1 litre culture. One culture will be enough for around 15 lots of kefir before you need to use a new culture.Freeze dried culture of superior quality. Can be compared to the so called 'kefir grains' and makes 1 litre of kefir based on milkCan be re-cultivated many times. Does not grow 'grains', but it does produce kefir.This culture contains pure kefir flora, made from the well-known kefir "flowers", in freezedried form, and has got special lactobacillus (streptococcus and lactobacillus).Kefir made with this dry culture, is very tasty and less bitter than the kefir made from the fresh "flowers".Lactoferm Yoghurt CultureContent 5g. For 1 litre culture. Can be re-cultivatedmany timesFreeze dried culture of superior quality. Make a soft,natural yoghurt in 6-8 hours at 47°C.Can be re-cultivated many times (keep 2 or 3tablespoons in the refrigerator for the next time you want to prepare yoghurt).This Lactoferm® Yoghurt culture contains Streptococcustermophilus and Lactobacillus bulgaricus cultures.To prepare hard cheese, fresh cheese and/or soft curdcheese you also need rennet.Lactoferm Yoghurt Bifidus CultureContent 5g.Sufficient for 1 litre of bifidus yoghurt. Can be re-cultivated many times.Freeze dried culture with bifidum bacteria of superior quality. For growing your own tasty, natural and living bifidus yoghurt. Known for its healthy benefits. Sufficient for 1 litre of bifidus yoghurt. Can be re-cultivated many times.This Lactoferm® Bifidus culture contains Streptococcus Thermophilus, Lactobacillus acidophilus and Bifidobacterium infantisThe last 2 bacteria's deliver a soft yoghurt with a mild taste but an unstable consistency. They cultivate between 37°C and 40°C. Above 42°C they die. Cheese Culture - VIKTypes available: Formaggi Freschi 20g for 20L milkFormaggi Stagionati 20g for 20L milkBrie 20g for 20L milkCaciotta 20g for 20L milkCamembert 10g for 20L milkCaprino Fresco 10g for 20L milkPrimo Sale 20g for 20L milkRobiola 20g for 20L milkStracchino 10g for 20L milkTaleggio 20g for 20L milkMozzarella Fiordilatte 10g for 20L milkRicotta 40g for 20L milk Postage Dispatch within 24 hours Tracked Delivery Worldwide Shipping Service Return & Refund If you've changed your mind about an item you bought or there's something wrong with it, you can request a return. 60 Day Free Return. You're covered by the eBay Money Back Guarantee. Payment The following payment methods are offered at eBay checkout: PayPal PayPal Credit Credit card or debit card Apple Pay Google Pay eBay gift card or eBay voucher or eBay Bucks Find a perfect product for you Meat & Fish Food Processing Equipment Cheesemaking Cheese Moulds Rennet Yeast Extracts & Aromas Oak Chips Alcoholmeter Corks & Bungs Additives © alcofermbrew Design: Art Delarte
Specifications
| Return Shipping Will Be Paid By | Seller |
| All Returns Accepted | Returns Accepted |
| Item Must Be Returned Within | 60 Days |
| Brand | Vik/Browin/Lactoferm |
| Form | Cheese Culture |
| Product | Cheese Culture |
Visit shop Contact Feedback Our categories Meat & Fish Food Processing Equipment Cheesemaking Cheese Moulds Rennet Yeast Extracts & Aromas Oak Chips Alcoholmeter Corks & Bungs Additives Dispatch 24h Cheese Culture - BrowinCheese Culture for Gouda 3,5gA perfect blend of lactic fermentation bacteria that allows making delicious homemade cheese of the Gouda type at your own home!For 50 L of milk – a single packaging is sufficient for making cheese out of 50 L of milk!Activity: 1 UCottage Cheese CultureA perfectly selected mix of lyophilised lactic acid fermentation bacteria, allowing you to prepare delicious homemade cottage cheese or soured milk. Adding bacteria accelerates and stabilises the soured milk production process.Intended use: for cottage cheese and curdled milkCapacity: for 50 liters of milkActivity: 1 UYoghurt cultureHome-made yogurt at your fingertips - perfectly selected cultures of lactic bacteria allow you to make delicious home-made yoghurt in no time! The bacteria can also be used to acidify cream and to produce yoghurt cheese and steamed rennet cheese.High quality - thanks to the use of freeze-drying - a special method of drying which is one of the best food preservation methods - the culture retains its full potential for a long time.For 25 litres of milk - one package of the yoghurt culture (approx. 2.5 g) will allow you to make this great base for a healthy diet, including gluten-free diet, with up to 25 litres of milk! Cheese Culture - Lactoferm Lactoferm Mesophilic Cheese CultureContent 5g. For 1 litre culture / 100L of MilkFreeze dried culture of superior quality. Acidifiesthe milk needed to prepare cheese, soft curd cheese and butter. 1 litre 'motherculture' is enough for acidifying 100 litres of milk! This mother culture caneasily be frozen in small portions (e.g. 10 ml) for later use.This Lactoferm® cheese ferment contains special lacticacid bacteria (Streptococcus cremoris, Streptococcus lactis, Streptococcuslactis subsp. Diacetylactis and Leuconostic cremoris).This cheese ferment can be used for fresh cheese, softcurd cheese, hard cheese and cream.To prepare hard cheese, fresh cheese and/or soft curdcheese you also need rennet.Lactoferm Kefir CultureContent 5g. For 1 litre culture. One culture will be enough for around 15 lots of kefir before you need to use a new culture.Freeze dried culture of superior quality. Can be compared to the so called 'kefir grains' and makes 1 litre of kefir based on milkCan be re-cultivated many times. Does not grow 'grains', but it does produce kefir.This culture contains pure kefir flora, made from the well-known kefir "flowers", in freezedried form, and has got special lactobacillus (streptococcus and lactobacillus).Kefir made with this dry culture, is very tasty and less bitter than the kefir made from the fresh "flowers".Lactoferm Yoghurt CultureContent 5g. For 1 litre culture. Can be re-cultivatedmany timesFreeze dried culture of superior quality. Make a soft,natural yoghurt in 6-8 hours at 47°C.Can be re-cultivated many times (keep 2 or 3tablespoons in the refrigerator for the next time you want to prepare yoghurt).This Lactoferm® Yoghurt culture contains Streptococcustermophilus and Lactobacillus bulgaricus cultures.To prepare hard cheese, fresh cheese and/or soft curdcheese you also need rennet.Lactoferm Yoghurt Bifidus CultureContent 5g.Sufficient for 1 litre of bifidus yoghurt. Can be re-cultivated many times.Freeze dried culture with bifidum bacteria of superior quality. For growing your own tasty, natural and living bifidus yoghurt. Known for its healthy benefits. Sufficient for 1 litre of bifidus yoghurt. Can be re-cultivated many times.This Lactoferm® Bifidus culture contains Streptococcus Thermophilus, Lactobacillus acidophilus and Bifidobacterium infantisThe last 2 bacteria's deliver a soft yoghurt with a mild taste but an unstable consistency. They cultivate between 37°C and 40°C. Above 42°C they die. Cheese Culture - VIKTypes available: Formaggi Freschi 20g for 20L milkFormaggi Stagionati 20g for 20L milkBrie 20g for 20L milkCaciotta 20g for 20L milkCamembert 10g for 20L milkCaprino Fresco 10g for 20L milkPrimo Sale 20g for 20L milkRobiola 20g for 20L milkStracchino 10g for 20L milkTaleggio 20g for 20L milkMozzarella Fiordilatte 10g for 20L milkRicotta 40g for 20L milk Postage Dispatch within 24 hours Tracked Delivery Worldwide Shipping Service Return & Refund If you've changed your mind about an item you bought or there's something wrong with it, you can request a return. 60 Day Free Return. You're covered by the eBay Money Back Guarantee. Payment The following payment methods are offered at eBay checkout: PayPal PayPal Credit Credit card or debit card Apple Pay Google Pay eBay gift card or eBay voucher or eBay Bucks Find a perfect product for you Meat & Fish Food Processing Equipment Cheesemaking Cheese Moulds Rennet Yeast Extracts & Aromas Oak Chips Alcoholmeter Corks & Bungs Additives © alcofermbrew Design: Art Delarte
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