Red smear culture (bac. linens w)

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red smear culture, e.g. for making limburger cheese

dissolve the culture in 200ml of 3% salt solution at 20 degrees (boil the water beforehand). this basic solution is then gradually used to produce the “lubricating water”. it can be kept in the fridge for a week and is sufficient for 5l of lubricating water. the lubricating water is not added to the milk, but rather sprayed onto the cheese. cheese cloths and boards are hardly or not washed at all in order to keep the culture alive and continue to grow.

maturation: at 12-14 degrees with 90% humidity. if the air is too dry, the cheese dries out, the rind becomes too thick and the “slime layer” is inhibited. if there is excessive slime formation: rub or scrape off the “slime layer” and spray the cheese with less concentrated lubricating water.

the tip from the expert:

dear mr. oberacker,

to be honest, i wouldn't go to the trouble of a
preliminary solution for amateur cheesemakers... it is sufficient to prepare the lubricating solution directly (6-8% salt with linens) and then leave it in the refrigerator overnight let. all that matters is that the freeze-dried bacteria
absorb water again.
it is important that the solution is stored in the refrigerator and is not older than 1
week. it is better to prepare small quantities more often!

general procedure:
put the cheese in brine
brush with lubricating solution for 5-7 days (6-8% salt with linens or src surface culture)
swap the board
from then on only brush with water

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