Plant Based Yoghurt Starter
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Culture Cupboard Mozzarella Parmesan Starter Culture is a thermophilic cheese starter culture that includes a blend of lactic bacteria specially selected for the production of high-heat hard cheeses such as Parmesan, Grana Padano, Pecorino, Asiago. It is also useful for acidifying and adding flavour to mozzarella and pasta filata type cheeses.
Each pack contains 5x sachets that culture 10 litres of milk and yields five finished wheels of approximately 800 grams.
Culture Cupboard cheesemaking starters are made in New Zealand in small batches for maximum freshness and because theyre made fresh, each packet has a long shelf life of 8-12 months. When you receive them, store them in the freezer.
When making these cheeses at home, a large pan that will hold 6-10 litres of milk, a thermometer, cheese press, and cotton cheesecloth are useful equipment items.
While Mozzarella is ready immediately, Parmesan requires a cool place to mature for up to 6 months, such as a cooler bin or wine fridge.
- Add base sachet to 1 litre of plant milk of your choice, blend well and heat to 90°C.
- Cool milk to 45°C by placing pan in a sink of cold water for 5 minutes.
- Add one sachet of starter culture.
- Pour into prepared yoghurt maker and culture at 45°C for 8 hours.
- Chill completely before eating and consume within 7 days.