Feta Cheese Culture for 50 Liters of Milk FS0709

The Feta Cheese Culture for 50 liters of milk is a variety of live microorganisms that help in the rapid acidification of milk and curds, as well as the subsequent maturation into Feta. The culture imparts the characteristic flavor and aroma to the feta cheese.

The culture you will find gives Feta all of its known characteristics and aromas, ensuring a unique result.

• Premium Quality
• Freeze-Dried
• Powder Form
• For 50 Liters of Milk
• Perfect for Feta
• Also Ideal for Other Soft Brined Cheeses
• Suitable for Food Contact

Packaging Dimensions:

• Length: 18.5 cm
• Width: 14 cm
• Height: 0.1 cm
• Weight: 10 g

Culture Usage Instructions:

Shake the packet to collect the powder at the bottom. Using sterilized scissors, open the packet without putting your fingers inside. Pour the culture into 2-3 liters of milk at a temperature of at least 35 degrees Celsius, which has been pasteurized.

Using a sterilized stainless steel or glass stick, stir well to dissolve the powder. Only dissolve as much culture as you need each time. The solution should not remain for more than 10 minutes before adding it to the milk. Add the solution to the milk at least 20 minutes before adding the rennet.

Keep the culture always closed and stored in the refrigerator.

Feta Cheese Preparation Instructions:

Strain the (cow, goat, sheep) milk. Pasteurize the milk at 65 °C for 30 minutes and then cool it down to 32 to 34 °C. Inoculate with a pure feta-type culture or add traditional yogurt.

Follow the instructions for adding calcium chloride and rennet, as well as the necessary heating and stirring procedures.

Let the milk remain at the same temperature until coagulation is complete, cut the curds, and drain the whey.

Place the cheese in containers with brine and allow it to mature according to the appropriate procedures.