Propioni culture hole cheese

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• propioni culture for making hole cheese, for example
mix the culture with a little milk and stir it into the milk shortly before renneting. the amount depends on the type of cheese. in general, the culture is sufficient for 500 liters of milk. a good acid alarm clock is very important.
the formation of holes is promoted if the cheese has a higher ph value (5.2-5.4) or a low acidity; a lot of water is added to the curd and warmed up well; the curd is not salted; saltpeter is avoided; the cheese stays in the salt bath for as short a time as possible; and the cheese is stored at 23 degrees for the first few weeks.

tip: for small quantities, simply divide the culture into portions. freeze all portions and add to the milk just before using. art no. 815050

tip: for small quantities, simply divide the culture into portions. freeze all portions and add to the milk just before using. art no. 815050

production of ricotta from whey:
heat 100l whey to 100 degrees
add 15-20ml citric or acetic acid
sift and fill into cheese molds
add a little salt
tip: add a little cream to the whey

in general, the following is used to make cheese:
1. lab
2. bacterial culture
3. acid alarm clock

liquid rennet or bacterial culture cannot be frozen