Freeze-dried lactic acid cheese culture (acid starter) for the production of quark. This accelerates and stabilizes the production of sour milk.

Contained bacterial strains: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactococcus lactis subsp. lactis, Lactobacillus lactis subsp. cremoris

Application:
Pour 5 liters of low-pasteurized (up to 74C) or fresh milk into a pot and heat up to 40C. Add approx. 0.3 g (approx. 1/5 teaspoon) of bacteria, dissolved in approx. 30 ml of cool water or milk. Leave the whole thing at room temperature for 24 hours (this process allows sour milk to be obtained). Heat the soured milk slowly* to a temperature of 38-45C and maintain the desired temperature until whey is formed (for 30 minutes). Strain the cheese grains onto a cloth and place in the refrigerator for about 8 hours. The quark can be eaten with cream and chives or with fruit.
Tip: The lower the temperature, the milder your quark will be. Activity of the product: 1 U. In the case of fresh cow's milk, pasteurization is recommended at a temperature of approximately 65 C for 30 minutes.


Storage and storage:
In the refrigerator at approx. 4-7C