Curd cheese – Tvorog Starter Culture

Curd - one of the most useful dairy products. In addition to fine taste, curd has many medicinal and healing properties for the human body. All unique qualities of this type of cheese are because of the manufacturing technology of this product. During the preparation of curd from milk allocated most valuable components - easily digestible protein and milk fat. Curd cheese is rich in calcium and phosphorus, which are essential for the formation of high-grade bone. Experts recommend compulsorily administered in six-month diet curd kids because it contains milk protein, calcium and phosphorus in the optimal 1:2 ratio. These substances are necessary for children during the growth of bones, including teeth, pregnant women, in fractures, diseases of the hematopoietic system, rickets, with hypertension, heart disease, kidney disease and many other diseases.

Curd cheese /Tvorog/ is very good for children's health and is used in childhood and clinical nutrition in diseases of liver, kidney, gastrointestinal tract, cardiovascular system, lungs. Milk protein - casein contained in the curd - has a high nutritional value and can replace animal protein, 300 grams of curd cheese - it's a daily dose of protein required for the body. Amino acids contained in the curd help prevent liver disease, B vitamins protect against atherosclerosis.

Curd cheese is not only rich in essential vitamins, but also easily absorbed by the body, so this product is the most valuable for children and the elderly.

Curd cheese has dietary properties, resulting in a part of many diets for weight loss and "fasting days."

Lactic acid bacteria-Lactococcus lactis subsp. lactis ;
Lactococcus lactis subsp. cremoris Streptococcus thermophiles
The cell concentration of at least  10⁹   CFU / g Lets get milk product dense viscous consistency with probiotic properties and clean, mild  flavor and aroma.
10 foil-packets of culture (1 gram each for 1 liter milk product).

Preparation steps:
1. Warm milk  to 80°C. Cool it down to 32° -38° C.  
2.  Add the starter culture (1 foil pack -1 gram)  1 g of dry culture for 1 liter of  milk.
3. Stir very well /use electric mixer or egg beater/.
4. The resulting mixture is poured into a thermos and kept for 8 - 11 hours. The ready clot then is carefully poured  into a pot and heated on low heat (water bath) to a temperature of:

Option 1 - 34 - 36 ° C for soft cheese
Option 2 - 45 - 55 ° C for granular curd

Pour the heated clot in a thick cloth (gauze) to separate whey from curd, let the curd dry out by hanging it and letting it drip. After separation of the whey the curd is ready to be shifted into a clean container. Put in refrigerator for storage. Store at temperature of 2° to 6° C for not more than 36 hours.

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Curd cheese – Tvorog Starter Culture

  • Brand: Lactina
  • Product Code: YBG-SCB-0002
  • Reward Points: 1
  • Availability: In Stock
  • $16.09
  • Price in reward points: 12

Tags: Curd cheese – Tvorog Starter Culture, Starter Cultures, Lactina, YBG-SCB-0002, 74, YogurtBio, YogurtBG