€6,99
- Availability:
- Op voorraad
- Product Code:
- Kashkaval
- Brand:
- Bacillus Bulgaricus
Description
Bacillus Bulgaricus kashkaval starter is fully natural with no additives, preservatives, artificial colors or flavors. It contains no GMO ingredients and it is gluten free.
It is manufactured and harvested in a strictly regulated sterile environment so it does not contain nor it has been in contact with nuts, soy and other common allergens.
When you introduce the live culture into prepared milk the streptococcus thermophilus bacteria goes into action first and prepares the perfect environment for lactobacillus bulgaricus and the rest of the cultures, which starts multiplying and slowly turns the milk into genuine Bulgarian kashkaval.
These beneficial, transient bacteria work together in the fermentation process that turns milk into a naturally sweet, smooth, fresh-tasting, super delicious kashkaval. The process takes approximately 24 hours to complete.
Making Kashkaval is relatively easy, although it requires a bit of aging for it to develop its very particular and defining flavor.The process takes approximately 24 hours to complete.
Ingredients: Live active lactic acid cultures (lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis, lactococcus helveticus).
The following Startes are available on request:
- 10 Liter
- 30 Liter
Reviews (0)
Kashkaval
Kashkaval is a type of soft yellow cheese indigenous to Bulgaria. It is very similar to the cheddar types of cheeses but has a very specific taste and a great aroma thanks to the presence of lactobacillus bulgaricus lactic acid bacteria.Bacillus Bulgaricus kashkaval starter is fully natural with no additives, preservatives, artificial colors or flavors. It contains no GMO ingredients and it is gluten free.
It is manufactured and harvested in a strictly regulated sterile environment so it does not contain nor it has been in contact with nuts, soy and other common allergens.
When you introduce the live culture into prepared milk the streptococcus thermophilus bacteria goes into action first and prepares the perfect environment for lactobacillus bulgaricus and the rest of the cultures, which starts multiplying and slowly turns the milk into genuine Bulgarian kashkaval.
These beneficial, transient bacteria work together in the fermentation process that turns milk into a naturally sweet, smooth, fresh-tasting, super delicious kashkaval. The process takes approximately 24 hours to complete.
Making Kashkaval is relatively easy, although it requires a bit of aging for it to develop its very particular and defining flavor.The process takes approximately 24 hours to complete.
Ingredients: Live active lactic acid cultures (lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis, lactococcus helveticus).
The following Startes are available on request:
- 10 Liter
- 30 Liter
