Probat 222 acid alarm clock for cream cheese and quark mesophili

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1 bag, freeze-dried, mesophilic,
enough for 100l milk
1-2 hours before adding rennet acidify milk
(1 drop/litre)
at approx. 28 degrees celsius for 12-16 hours
then ladle into molds
makes creamy cream cheese.
for smaller quantities of milk, just add a pinch of a knife and a pinch of acid starter.
tip: if the curd swells up, the milk must be pateurized,
don't use the acid starter if the powder clumps.

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