{"id":25637,"date":"2023-02-14T17:07:46","date_gmt":"2023-02-14T17:07:46","guid":{"rendered":"https:\/\/yo-aktiv.com\/produkt\/%d0%b7%d0%b0%d0%ba%d0%b2%d0%b0%d1%81%d0%ba%d0%b0-%d0%b7%d0%b0-%d1%81%d0%b8%d1%80%d0%b5%d0%bd%d0%b5-%d0%b8-%d0%ba%d0%b0%d1%88%d0%ba%d0%b0%d0%b2%d0%b0%d0%bb-yo-aktiv-15%d0%bb\/"},"modified":"2025-11-20T21:47:23","modified_gmt":"2025-11-20T21:47:23","slug":"cheese-starter-culture-yo-aktiv-15l","status":"publish","type":"product","link":"https:\/\/yo-aktiv.com\/en\/produkt\/cheese-starter-culture-yo-aktiv-15l\/","title":{"rendered":"Cheese starter culture Yo-Aktiv 15L"},"content":{"rendered":"

Cheese starter culture Yo-Aktiv 15L\u00a0is intended for homemade, farm and artisanal production of cheese. The culture is suitable for any type of milk –\u00a0 cow, goat, sheep, etc. and can be used in up to 15L.<\/strong><\/p>\n

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

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.<\/p>\n

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

You can make it as you like it \u2013 salt content, spices, structure, taste, ripening, it\u2019s all up to you!<\/strong><\/p>\n

What if you combine two passions \u2013 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 \u2013 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\u2026<\/p>\n

To make any type of cheese, you will definitely need 3 main ingredients \u2013 milk, starter culture and cheese rennet. And here we come to help you.\u00a0<\/strong><\/h6>\n

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:<\/p>\n

    \n
  • the fresh milk should not contain preservatives, antibiotics and other additives.<\/li>\n
  • the containers and equipment used must be very well cleaned and washed – to ensure longer shelf life, lack of blow and contamination.<\/li>\n
  • you must add the culture before adding the cheese rennet.<\/li>\n
  • The culture should be added to a milk with temperature of about 42-45\u00b0C and should be dissolved in the whole quantity of milk.<\/li>\n
  • Follow the chosen recipe or click here for recipes and guidelines.<\/li>\n<\/ul>\n

    What\u2019s in it:<\/strong><\/p>\n

    At least 108<\/sup> (log8) vital freeze-dried cells of lactic-acid bacteria Lactobacillus bulgaricus and Streptococcus thermophilus.<\/p>\n

    The product does not contain preservatives, colors and GMO.<\/p>\n

    Sugar Free, Gluten Free.<\/p>\n

    Allergens: milk and products thereof (incl. Lactose).<\/strong><\/p>\n

    Dosage:<\/strong> 1 sachet \/ up to 15 L milk of any type<\/p>\n

    Storage:<\/strong> The product should be stored in unopened packaging at -18\u00b0\u0421 to +6\u00b0\u0421.<\/p>\n

    Composition<\/b>: <\/strong>Lactobacillus bulgaricus, Streptococcus thermophilus, carrier: maltodextrin.<\/p>\n

    Net weight:<\/strong>\u00a02 g<\/p>\n

     <\/p>\n

    Interested in partnership, wholesale orders or custom-made products? Contact us.\u00a0\"\ud83d\ude42\"<\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    Cheese starter culture Yo-Aktiv 15L <\/strong>is intended for homemade, farm and artisanal production of cheese. The culture is suitable for any type of milk.<\/p>\n

    You can make as you like it \u2013 salt content, spices, structure, taste, ripening, it\u2019s all up to you!<\/strong><\/p>\n

    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.<\/strong><\/p>\n

     <\/p>\n","protected":false},"featured_media":25503,"comment_status":"open","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"product_brand":[],"product_cat":[185,387],"product_tag":[199,200,207,183,214,229,216],"class_list":["post-25637","product","type-product","status-publish","has-post-thumbnail","product_cat-starter-cultures-for-dairy-products","product_cat-yo-aktiv-cultures-for-homemade-fermented-foods-and-beverages","product_tag-lactobacillus-bulgaricus-en","product_tag-streptococcus-thermophilus-en","product_tag-yoaktiv-en","product_tag--en","product_tag---en","desktop-align-center","tablet-align-left","mobile-align-left","first","instock","featured","shipping-taxable","purchasable","product-type-simple"],"yoast_head":"\nCheese starter culture Yo-Aktiv 15L - 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