Danlac Canada Inc. has a 5 gr. foil sachets of kefir culture that when added to 2 liter of pasteurized milk at room temperature (22 C) will set in 22 - 24 hours.
After it sets up (coagulated) it is cooled to 4 - 5 C. Kefir can then be enjoyed mixed with your favored fruit or cereal. Should you find it to runny you can used a higher fat milk source or add milk powder (added before pasteurization and kefir culture).
We like you to know that we have added a new product from Danisco to our product line.
This is for making eyes (holes) in your cheese such as Emmental, Baby Swiss, American style cheese, Maasdam types etc.
If you like spec sheet for this product then please do not hesitate to contact us.
If you like us to email you a recipe Gruyere and spec sheets please send request to firstname.lastname@example.org
This will help you find the starter culture rate and the ingredients to use.
Another way is to go to www.danlac.com/store and search by cheese recipe and scoll down and that way find the ingredients needed.
Question from reader:
I’d like to see a comparison of rennet to Junket.
HOMOGENIZING OF CHEESE MILK: Homogenizing of cheese milk is used for the following types of cheese: Blue Cheese, Feta, Romi, Dimiyati, Akawi, Nabulsi, Baladi and similar cheese. By means of homogenization, fat globules are broken down into smaller
CHEESE MILK PASTEURIZATION (heat treatment):
1 BACTERIOLOGICAL CONDITION:
Frequently asked questions on Yogurt and Cheese making:
Q. Are live bacteria necessary for yogurt?
CHEESE STARTER CULTURE:
Requirements to cheese starter culture.