Vegan roquefort culture liquid

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vegan roquefort culture, for 2000l milk, storage at 4 degrees, shelf life for 2 months

contents 50ml

blue mold culture
• for the production of e.g. roquefort

dissolve the culture in 200ml of boiled, cold water 10-23 hours before use; enough for 2000 liters of milk. mix the solution well with the milk before renneting. the solution can be stored in the refrigerator for 1 week.

tip: acid alarm clock vegan for camembert and roquefort for 500 liters of milk, item no. 815018

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