Vegan white mold culture, candidum liquid

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vegan white mold culture (candidum), for 2000l milk, for the production of camembert, storage at 4 degrees, shelf life for 2 months

contents 20ml

culture 24 hours before add use to 200ml of boiled, cold water. you can 1. mix this solution with the milk before renneting (enough for 2000 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: use vegan acid alarm clock for camembert and roquefort for 500 liters of milk, item no. 815018 and vegan acid alarm clock ta60 for mountain cheese item no. 815019

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