Acid alarm clock (curdled milk), 3 bags, freeze-dried

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• is enough for 3x1l milk, for cheese making 1% batch is enough, which consists of lactococcus -lactis, - cremoris, -diacetylactis, leuconostoc cremoris.

thick milk culture is a sour milk product whose consistency is not quite as solid as yogurt and has a typical buttery aroma.

heat 1 liter of milk to 85-90 degrees (or use long-life milk), then adjust the temperature to 20-24 degrees. stir in 1 bag of concentrated milk culture with a whisk. pour into a milk bottle and leave to stand at room temperature for 24 hours while avoiding shocks. then let it ripen in the refrigerator for 12 hours.
the next liter of milk can be inoculated with 2-3 tablespoons. as soon as the consistency deteriorates or foreign germs get into the curdled milk, you should use a new bag.
the curdled milk will last for approx. 1 week in the refrigerator.
the curdled milk culture will last for approx. 12 months in the refrigerator or freezer.

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