Bergkäse kultur lh100 vegan for 2000 liters of milk

view video about the product

recipe for 10 liters of milk:
thermize milk - 62 degrees max. 15 seconds and cool to 32 degrees.
admit culture.
after 45-60 minutes, add approx. 1.4ml (28 drops) of rennet dissolved in approx. 20ml of water.
after about 30 minutes, cut the curds (corn kernels) and then stir for 10 minutes.
then add 1 liter of water at 45 degrees.
reheat to 43 degrees, fill and press, 12-24 hours.
mass 12-24 hours. in the salt bath at 18-20beaume 12-14 degrees celsius.
ripen for 6-8 weeks at 14-16 degrees, humidity approx. 80%
turn the cheese and brush it for 1 week with linens culture see below, then only with water.

tip: cut the curds and skim off the whey approx. 20-25%, then 20-25% water add

tip: acid alarm clock vegan for mountain cheese for 2000 liters of milk, item no. 815019

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


the tip from expert:

dear mr. oberacker,

to be honest, i wouldn't go to the expense of a preliminary solution for amateur cheesemakers... it is sufficient to prepare the lubricating solution directly (6-8% salt with linens) and then let it stand in the refrigerator overnight. 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's better to prepare small quantities more often!

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