White mold culture, candidum

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• mold culture for the production of, for example, camembert
storage at -18 degrees
add the culture to 200ml of boiled, cold water 24 hours before use. you can 1. mix this solution with the milk before renneting (enough for 250 liters of milk), 2. spray it onto the surface of the cheese (dilute the solution again 20 - 40 times with boiled water; enough for approx. 60kg of cheese) or 3. add it to a salt solution with which the cheese is rubbed for salting.
maturation: 3 days at 17-18 degrees and 80% humidity; then 8-12 days at 12-16 degrees and 90% humidity; last 1-2 days at 8 degrees and 90% humidity.

tip:
add acid culture (items 817016 and 817017) or acid culture (items 817004 and 817014)

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