There is a new book out that I will strongly recommend you read should before you venture into Yogurt, Butter or Cheesemaking.
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 email@example.com
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.
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
Frequently asked questions on Yogurt and Cheese making:
Q. Are live bacteria necessary for yogurt?
Just about any type you wish can be used for making greek style yogurt. It is basically a higher level of solids in the yoghurt achieved by fortifying the milk prior to making yoghurt or draining whey off through cheese cloth.
Kefir culture , Set Milk starter, Vegetable culture starter, Yogurt L+, Yogurt natur & rennet tablets are now available in the US from :
Wilderness Family Naturals
99 Edison Blvd., Suite 1, Silver Bay, MN 55614
Tel (800) 945-3801
I would like to purchase some yogurt starter for home use (1L batches) that would produce a thick yogurt with probiotic bacteria including Acidophilus and Bifido. Can you tell me which product that would be and a price, including the price per batch?