Organic lactic acid culture for soured milk and crème fraîche (2 pcs incl. recipe)

Make homemade thick soured milk with organic lactic acid culture
With this organic lactic acid culture you can easily make your own thick soured milk at home. The culture ferments ordinary milk and gives it the classic mild acidity and creamy consistency that characterises traditional thick soured milk. It is a simple way to make homemade thick soured milk and other cultured dairy products without using advanced equipment.

Suitable for crème fraîche and other cultured dairy products
In addition to thick soured milk, the culture can also be used to make crème fraîche. It can furthermore be used for buttermilk or as a culture when making butter, where it contributes the characteristic tangy flavour. Traditionally, buttermilk is a by-product of butter making, but by souring semi-skimmed milk or other low-fat milk you can make a product resembling buttermilk.

Easy to use and reusable
One bag is used for approx. 1–1.5 litres of milk. When the thick soured milk is ready, you can save a small portion and use it as a starter culture for the next batch – up to 20–24 times. This gives a total yield of 30–36 litres of thick soured milk or crème fraîche per bag and makes it possible to make fresh homemade thick soured milk for many weeks.

Organic quality and stable fermentation
The culture is certified organic (DE-ÖKO-012) and contains carefully selected bacterial strains that ensure stable souring and a full, natural flavour in thick soured milk and other cultured dairy products.

Contains bacterial cultures
- Lactococcus lactis
- Lactococcus cremoris
- Lactococcus lactis subsp. diacetylactis
- Leuconostoc mesenteroides subsp. cremoris

Specifications
- Type: Freeze-dried lactic acid culture
- Certification: Organic (DE-ÖKO-012)
- Contents: 2 × 5 g
- Yield: Up to 30–36 litres of thick soured milk or crème fraîche per bag (60–72 litres in total)
- Instructions: Detailed recipe and method included
- Storage: Dry and cool
- Use: Thick soured milk, crème fraîche, buttermilk, butter

Note
The culture is developed for thick soured milk and crème fraîche. It can also sour milk into yoghurt-like products, but does not give the same firm consistency as classic yoghurt.