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CHOOZIT Feta

ON SALE 50% OFF! EXPIRED MARCH 25, 2016.

These cultures are expired and therefore we can no longer guarantee its vitality. However, as a result of being kept in the freezer, expired cultures are usually still viable, though we recommend using a bit more than recommended in your recipe to ensure good results.

Please note: Shipping costs for cultures reflect the price of secure packaging, designed to decrease the risk of cultures perishing in long transits or summer heat.

Feta-Style cheeses are relatively simple to make and great for those who have recently entered the magical world of cheesemaking.

A rich farmhouse blend of 5 different species (2 mesophilic, 3 thermophilic), this culture blend will not ferment citrate and therefore not produce gas and buid eyes (holes) in the cheese. The specially-selected Thermophilus and Bulgaricus strains bring upon high proteolytic activity which result in creamy mouthfeel at firmer texture without being rubbery - as expected for genuine traditional Feta. Expect a perfectly authentic flavor development for both Greek and Bulgarian styles of Feta as well as other classic cheeses of the Balkan region. A great match for Haloumi and other brined white cheeses such as Queso Blanco, Paneer, or Tzfatit.

This meso/thermo farmhouse culture blend is specially-formulated and freeze-dried for the manufacture of Feta cheese. It will not ferment citrate and therefore not produce gas and buid eyes (holes) in the cheese. It provides medium fast to fast acidifying culture with no gas production (citrate fermentation). Due to the addition of L. bulgaricus and L. helveticus, the result is higher proteolytic activity which improves taste and produces a creamy texture. Works well with all milk types. Use Lipase powder along with this culture to make Feta. Kosher Certified. (freeze-dried direct set/DVI-Direct Vat Innoculation)

Culture containing:

* (LL) Lactoccocus lactis subsp. Lactis
* (LC) Lactoccocus lactis subsp. Cremoris
* (ST) Streptococcus thermophilus
* (LB) Lactobacillus delbrueckii subsp bulgaricus
* (LH) Lactobacillus helveticus       

100 DCU. Made in France.

Click here for our Feta recipe!


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