Keukenmachine Spot

A perfectly selected mix of cultures of milk fermentation bacteria, enabling quick preparation of delicious homemade Gouda cheese, constituting an excellent foundation for a healthy diet, also a gluten-free one. Thanks to using freeze drying – a special method of drying that is one of the best food preservation methods – these cultures retain their full potential for a long time.

Significant features:

• For 50 L of milk

• For Gouda cheese

How to use:

In case of fresh milk coming “straight from a cow” it is recommended to perform pasteurisation in the temperature of about 65°C for 30 minutes.

Pour 6 L of milk into a pot and heat it up to the temperature of 33°C. Measure about 0.5 g of bacteria and dissolve it in a small glass in a small amount of lukewarm water. Add the bacteria dissolved in water and stir everything thoroughly. Leave it under cover for about an hour. After that time elapses, add about 1 g of loose calcium chloride if you used low pasteurised milk bought at a store and then heat the milk up to the temperature of 38°C and add about 0.6 g of dried rennet, dissolved in a small glass of lukewarm water. Stir everything thoroughly. Turn off the heat. After about 50 minutes, cut the curd into 1-2 cm cubes and stir gently. Leave it for 10-15 minutes so that whey starts to separate. After that time elapses, pour out about 20-30% of whey and replace it with water with temperature of about 30-35°C. Next, keep stirring and heat up the curd grain forming up to 40-45°C in 20-30 minutes, until it is elastic enough to bind together under pressure in hand. Pour the whey out down to the curd grain level, and then move the grain into a cheesecloth and place it inside a cheese press. Leave the cheese so prepared for about 12 hours in room temperature, turning it around once in a while and increasing pressure on in in the cheese press. After this time elapses, take the cheese out, put it into brine (0.5 L of water + 0.5 L of whey + 180 g of salt) and leave it for 8 hours. Next, remove the cheese from the brine and move it onto a cheese mat, and leave it for a day to dry in room temperature, turning it around every few hours. Store the cheese in a refrigerator. Once the rind forms on the cheese, secure it with a coating or cheesemaking wax. Leave the cheese to mature for at least 4 weeks in the temperature of 8-12°C.

Ingredients: Lactococcus lactis subsp. lactis, Lactobacillus lactis subsp. cremoris, Lactococcus lactissubsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris, Streptococcus thermophilus, lactose

Net weight: about 3.5 g

The weight of bacterial cultures may differ depending on their activity.