Bacterial sourdough "ROZILLE CHEESE (FETA, BRINZA)"

• Natural homemade Feta and Brinza
• Enzyme and sourdough in one bag
• 1 bag ferments up to 10 liters of milk

Sourdough “For VIVO wild cheeses” - intended for preparing soft wild cheeses like Feta and Brinza at home. One sachet contains enzyme and bacterial cultures for these products. From this leaven, you can prepare other whole grains, if you follow the original technology for their preparation.

Sourdough “For siryv rossilnih VIVO” is a sourdough that can be used to prepare homemade siry like Brinza and Feta.

One of the features of this sourdough is the presence of enzyme and bacterial cultures in one bag. This will significantly simplify the process of preparing the syrup, since there is no need to soak the ferment and ferment together, and it is also easier to add all the components at once in the correct concentration, without mixing the skin with the yeast.

You can choose at your own discretion what kind of sire to prepare, Feta or Brinza, as they are very similar in their powers and differ only in minor nuances in preparation. In addition, this sourdough can be used for other soft cheeses using vikoryst technology for their preparation, since most soft cheeses are cured without the preparation technology, in which the bacteria This sourdough warehouse can be used however.

To prepare milk, you can use cow's, goat's or sheep's milk, or you can blend them. It is also very important that the milk does not undergo thermal processing at high heating temperatures. Unpasteurized store-bought milk, ultra-pasteurized milk and other types of commercially bottled milk are not suitable for making syrup. For sires, it is better to drink homemade milk.

1 packet of starter culture is suitable for fermentation up to 10 liters of milk, and the optimal range for preparation is between 5-10 liters of milk. Depending on the type of cheese and milk, from 10 liters you can produce 1 to 2 kg of cheese.

Homemade cheese, prepared with leaven, will taste its freshness and naturalness, even if you yourself prepared it at home. In addition, we will not remove waste products, preservatives, starch, vegetables and trans fats, which can be found in purchased milk from an unscrupulous distiller.

It is very important - instead of adding salt to the syrah, and even Feta and Brinza syrah, bring them to the brined syrah and stir them lightly in the brine. When purchasing cheese in a package, it is impossible to know in advance how salty the wine will be, and there is a high probability that there will be a lot of salt, or not enough. By cooking the cheese yourself, you yourself can control the concentration of salt in the brine and the hour of salting, thereby cooking the cheese the way you like it. And you can not salt the zagali, because you like fresh cheese.

Bacteria that enter the ferment warehouse, during the ripening process, give it even greater taste and aromatic power, so that after 1-2 days, the sour will be even tastier, and at least 1-2 days after preparation You can eat it right away, but wait for a long time.

Ready-made homemade cheese contains natural milk protein, calcium and phosphorus, zinc, and other living micro and macroelements. Mix different vitamins, including group B vitamins (B1, B2, B5, B6, B12), vitamin A, D, K, E and others.

Homemade siry with VIVO leaven is delicious, natural and safe. And it’s even better to live those that have been crushed with powerless hands.

Warehouse: Enzyme for siru (chymosin), Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis

Form of sale - individually or in packs of 10 pcs. The price shown on the website is for 1 bottle.