Milky Cheese Culture for Soft Curd Cheese, 3 Sachets

Cheese Culture – the secret ingredient for tangy curd cheese

With Milky Cheese Culture, you can make crumbly curd cheese right in your own kitchen – no fancy equipment needed. The culture supports the fermentation of the milk and gives your cheese the typical, slightly crumbly texture found in traditional sour milk cheeses. It's ideal for anyone who enjoys making cheese at home and values genuine craftsmanship.

For regular cheese production, it's recommended to combine culture and rennet – this way you get a noticeably higher yield from the milk you use. Adding milk or other acids together with the right heating causes the milk to coagulate, forming the curd. This culture suits beginners just as well as experienced hobby cheesemakers looking to refine their own recipes.

Overview:

• Produces tangy, crumbly curd cheese
• Higher yield when combined with rennet
• Easy dosage: 1 sachet per litre of milk
• 3 sachets for several batches
• Keeps up to one year when stored cool and dry

Technical Data:

• Contents: 3 sachets of cheese culture
• Dosage: 1 sachet per litre of milk
• Storage: cool and dry

Delivery Contents:

3x Milky Cheese Culture (sachets)

Questions & Answers:

How do I use the cheese culture?
Dissolve one sachet per litre of milk, then heat the milk as needed to trigger coagulation. Add rennet as well for a higher yield.

How long does the cheese culture last?
Stored cool and dry, it typically stays effective for up to a year.

Can I combine culture and rennet?
Yes, this is recommended for standard cheese production since it increases the yield from your milk.