Cheese dairy supplies

Maximum freshness with minimal weight: The TOPfrisch ARCATA® Featherlight is the professional solution for modern sales of meat, sausage, cheese, and fish. Through the patented ARCATA® bonding (point and surface bonding), a loose composite of ultra-thin kraft paper and a protective HD film is created, which optimally insulates and keeps your products fresh. Your benefits at a glance: "Featherlight" technology: With only 22g/m² paper weight, this material is extremely light and resource-saving. Highest freshness guarantee: The special film composite reliably protects against drying out and prevents grease penetration. Safe & Certified: Safe for food use, BRCGS-certified, and FSC-certified paper from sustainable forestry. Environmentally conscious: Thanks to the material separation (paper/film) and the low weight, lower disposal fees apply according to packaging regulations.

This freeze-dried yogurt culture lactic acid bacteria is used for controlled fermentation and enables yogurt production through the bacterial strains Streptococcus thermophilus and Lactobacillus bulgaricus for approx. 1 liter of milk. Advantages & Functions • Dual bacterial culture – Streptococcus thermophilus & Lactobacillus bulgaricus • Lactic acid fermentation – stable yogurt production • Freeze-dried – long shelf life and easy use Frequently Asked Questions What milk volume is it suitable for? For approx. 1 liter of milk. What do the bacteria do? They control fermentation and form yogurt texture and flavor. How is it used? Directly added to milk for fermentation.

This freeze-dried yogurt culture MILD for controlled fermentation is used for yogurt production and ensures a very mild flavor through a mixed culture of different bacterial strains with stable acidification and uniform texture development. Advantages & Functions • Freeze-dried starter culture – long shelf life and easy use • Mixed culture – balanced fermentation with multiple strains • Mild flavor profile – gentle acidification Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 1 liter of milk. What does the yogurt taste like? Very mild and balanced flavor. How is it used? Directly added to milk for fermentation.

This yogurt culture YO 321 for controlled fermentation is used for yogurt production and ensures stable acidification at 38°C to 44°C with a slightly tangy flavor and firm final texture. Advantages & Functions • Thermophilic yogurt culture – optimal activity at 38–44 °C • Texture stability – produces a firmer yogurt consistency • Controlled fermentation – uniform acidification and process reliability Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 50–100 liters of milk. What temperature is required? Optimal fermentation at 38°C to 44°C. What is the taste of the yogurt? Slightly tangy and typical yogurt flavor.

This yogurt culture YO 320 for controlled fermentation is used for yogurt production and ensures stable acidification at 38°C to 44°C with a mild flavor and especially creamy texture. Advantages & Functions • Thermophilic yogurt culture – optimal activity at 38–44 °C • Creamy texture – produces a smooth and full-bodied yogurt • Controlled fermentation – uniform acidification and stable quality Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 50–100 liters of milk. What temperature is required? Optimal fermentation at 38°C to 44°C. What is the result difference? Milder taste and creamier yogurt structure.

More than just milk drinks: you can even make a wide variety of healthy dairy products at home using pasteurized milk from the supermarket. Their own preparation gives them a personal touch.Yoghurt and kefir, Indian lassi and Turkish ayran, sour and acidophilus milk or Swedish long milk are simply made, but so are butter and buttermilk, whey , cream cheese and soft cheese as well as quark or quark do not cause much difficulty.A variety of recipes for milk mixed drinks, tzatziki, yoghurt-based salad marinades, kefir cakes, herb butter in numerous variations, pickled cream cheese, buttermilk bread and sweet and savory delicacies made from quark (quark) round off the homemade book.Extensive information about the ingredients of milk, tips for milk consumers of all ages, traditional milk-based home remedies - such as curd wraps or whey cure - as well as recipes for further processing complement this book one of our most important staple foods.

Homemade yogurt contains no unwanted additives, no artificial flavors and less sugar, leaves no packaging waste and offers the opportunity to always enjoy freshly prepared and, above all, very special products for breakfast or at work or training that are not available in stores The introductory part contains basic recipes for various types of yogurt without additional flavoring ingredients, whether creamy or firm, whether Greek, Armenian, Bulgarian or Scandinavian, but also for buttermilk and sour milk, Russian kefir, Icelandic skyr, sour cream and cream cheese. Any type of milk is suitable as a starting product, whether lean or fat, whether animal or vegan. It can be prepared in your own kitchen without any special equipment, but commercially available yogurt makers make the work much easier. 60 creative sweet and savory recipes for home-made fermented milk products show the possible variety: The author has yogurt, buttermilk, cream cheese &~ Co prepared with flavor ingredients such as fruit or vegetables, but also refined with spices and flavors. Whether marzipan yoghurt on red wine and chocolate cherries, vegan soy dessert with dates and pecans, porcini mushroom skyr spread with sea salt or Greek yoghurt with sheep's cheese on spinach - let yourself be surprised by extraordinary taste experiences!

Make your own dairy products at home? Nothing easier than that! The author Cosima Bellersen Quirini also has a completely normal kitchen. Using simple means, she prepares yogurt, buttermilk, cream cheese, blue cheese, spicy hard cheese and much more. In this book she explains everything you need to know about processing milk and presents many tried-and-tested recipes for delicious natural products - without any flavor enhancers, preservatives or artificial flavors. Use the easy-to-understand instructions to make your own homemade dairy products: for pure, natural enjoyment from your own hands. 148 pages.