Cheese starter culture Yo-Aktiv 15L

Cheese starter culture Yo-Aktiv 15L is intended for homemade, farm and artisanal production of cheese. The culture is suitable for any type of milk –  cow, goat, sheep, etc. and can be used in up to 15L.

With Yo-Aktiv cheese cultures you can make White Brined Cheese and Kashkaval – a Pasta Filata yellow cheese type, Bulgarian style.

The cheese starter culture contains two strains: Lactobacillus bulgaricus and Streptococcus thermophilus and ensures the right amount of good bacteria and ripening and helps for the structure and flavor development of your cheese.

The cultures are for direct application, packed in convenient sachets – the aluminum foil of the sachets helps to maintain the strength of the culture unchanged during the entire shelf life of the product.

You can make it as you like it – salt content, spices, structure, taste, ripening, it’s all up to you!

What if you combine two passions – homemade items + dairy products. Then you will get the chance to prepare a homemade cheese for example. It is easy, it is fun and of course, it is healthy. One of the best benefits of creating homemade dairy products by yourself is the opportunity to include only the ingredients that you like – in this way you will end up with cheese that you Love! Besides milk, you can add also spices, herbs, vegetables, you can mix different types of milk, you can control the water and salt content, ripening time, size and shape and so on…

To make any type of cheese, you will definitely need 3 main ingredients – milk, starter culture and cheese rennet. And here we come to help you. 

The production process depends on the type of cheese you want to make and the the culture should be applied according to the chosen recipe. Follow the basic guidelines for the cultures:

• the fresh milk should not contain preservatives, antibiotics and other additives.
• the containers and equipment used must be very well cleaned and washed – to ensure longer shelf life, lack of blow and contamination.
• you must add the culture before adding the cheese rennet.
• The culture should be added to a milk with temperature of about 42-45°C and should be dissolved in the whole quantity of milk.
• Follow the chosen recipe or click here for recipes and guidelines.

What’s in it:

At least 10⁸ (log8) vital freeze-dried cells of lactic-acid bacteria Lactobacillus bulgaricus and Streptococcus thermophilus.

The product does not contain preservatives, colors and GMO.

Sugar Free, Gluten Free.

Allergens: milk and products thereof (incl. Lactose).

Dosage: 1 sachet / up to 15 L milk of any type

Storage: The product should be stored in unopened packaging at -18°С to +6°С.

Composition: Lactobacillus bulgaricus, Streptococcus thermophilus, carrier: maltodextrin.

Net weight: 2 g

 

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