High quality freeze-dried culture. Acidifies the milk used to make cheese, soft curd and butter. 1 litre of "mother culture" is enough to acidify 100 litres of milk! This mother culture can be easily frozen in small portions (e.g. 10 ml) for later use.

This lactic acid ferment contains special mesophilic lactic acid bacteria (Streptococcus cremoris, Streptococcus lactis, Streptococcus lactis subsp. Diacetylactis and Leuconostic
cremoris). Quail milk made from this ferment contains approximately 0.7-0.8% lactic acid, of which approximately 95% is dextrose.
Lactic acid, of which approximately 95% is dextrose (L+).
WARNING!
This ferment is used to acidify milk in the production of cottage cheese, curd or hard cheese. This "curdled milk" can also be consumed on its own. To make cheese
Lactoferm® whey must be added to the cheese.
Instructions for use
Dissolve Lactoferm® whey in 1 litre of sterilised milk. Bring the raw milk
to the boil and cool to 25°C.
Shake well and allow the milk to incubate for 16-24 hours at normal room temperature (20-
24°C). Avoid stirring or beating the milk during this process. Store curdled milk
or use it to acidify milk for cheese making. In this case, the "curd milk" is called
lactic acid culture".
For cheese making, the milk should be inoculated with 1% (i.e. 10 ml/litre of milk) lactic acid culture.- For hard cheeses and French cheeses: 4-5 drops per litre of milk. Curdling time
Curdling time: 30 minutes at 29 °C.
- For cottage cheese: 1 drop per litre of milk.
Curdling time: 24 hours at room temperature.
Then allow to drain for 3-10 hours in a special cheese bag.
If necessary, take 2-3 tablespoons of whey culture (or "curd milk").
To inoculate the next preparation. You can repeat this about 15 times before
using a new Lactoferm® lactic acid ferment.
This lactic acid culture can be stored in the refrigerator for 7-10 days. For longer
storage, it is recommended to freeze it.
WELCOME!