Lactaline lactic ferment for cottage cheese Yalacta

Lactaline lactic ferment for cottage cheese 6Sach / 2g

Lactaline is a ferment for cottage cheese.

Description Lactaline lactic ferment for cottage cheese 6Sach / 2g

Lactaline contains both rennet and lactic acid bacteria which are useful for preparing the cheese or cream cheese at home, with or without the help of yogurt cheese.

Lactaline® the ferment contains in particular the mesophilic lactic acid bacterial strains (Lactococcus lactis) and calf rennet. Save money by preparing for your whole family cottage cheese homemade. Just a few minutes. You can use a yogurt cheese if you have one, some models also provide the market faisselles to facilitate drainage.

Directions for use of Lactaline lactic ferment for cottage cheese Yalacta

This ferment is usable without special equipment or with a yogurt maker.

Fermentation takes place at room temperature (above 22 ° C).
You will only need a bag Lactaline and milk to prepare your cheese. Pour contents of one packet into 1-3 liters of milk. Bring your milk at the temperature of 27-30 ° C in a saucepan and pour the contents of the bag gradually, stirring gently with a whisk for at least one minute. You can leave this mixture at room temperature in the récipiant, or pour into your faisselles you place in a cheese yogurt.

The incubation time is 24-36h if the temperature is between 22 and 28 ° C. If you use a yogurt cheese, time is specified in the manual.

Lactaline composition of lactic ferment for cottage cheese Yalacta

Lactose, dextrose, sea salt, calf rennet, Lactococcus lactis. GMO certified.

Introducing Lactaline Ferment Yalacta

Box of 6 bags of 2 grams

Our Pharmacy expert advice

storage precautions
Store at 4 ° C and + 20 ° C. Store in a refrigerator after receipt.