Vi har samlet de vigtigste redskaber og ingredienser til fremstilling af friskost, flødeost, rygeost, mozzarella og hytteost i dette hjemmeosteri.
Osteløben, som indgår i dette hjemmeosteri, er i flydende form (vegetabilsk). Hjemmeosteriet til friskost, flødeost, rygeost, mozzarella og hytteost findes også med osteløbe i tablet-form (animalsk).
Kulturerne rækker til fremstilling af 40 kg ost - eller mere.
Opskrifterne til de forskellige typer af ost kan du finde under menu-punktet Opskrifterhvorfra du frit kan printe hvad du ønsker.
Lille hjemmeosteri - Friskost, Flødeost, Rygeost, Mozzarella og Hytteost - Offer
307,00 DKK
0,00 DKK
Cart - Total
Inkl. moms
0,00 DKK
Discount NOTE If you order goods for 700 DKK or more, we will send it free of charge within Denmark (Greenland and Faroe Island not included). When buying goods for less, the cost of shipping will not exceed 49 DKK respectively 69 DKK when delivered to a post office respectively private address or company. You are also welcome to pick up the goods in our store.
You can customize the contents of the package below
Composition of package:: Lille hjemmeosteri - Friskost, Flødeost, Rygeost, Mozzarella og Hytteost - Offer
To make dairy products you typically need starter cultures and eventually enzymes and ripening cultures.
Starter cultures contain good and healthy bacteria, typically lactic acid bacteria, which will ensure that the dairy product is acidified to give the product the desired taste and texture.
Enzymes are proteins, like rennet to drain of whey or lipase to break down fats.
Ripening cultures, when given the right conditions, will change texture and taste, like mould for brie cheese.
Bacteria strains used in starter cultures are classified based on their temperature for optimal growth: - Mesophilic bacteria strains have an optimal growth at 20-25°C. - Thermophilic bacteria strains have an optimal growth at 35-45°C.
A mesophilic starter culture contains mesophilic bacteria strains only. A thermophilic starter culture contains thermophilic bacteria strains only. A mix starter culture contains a blend of mesophilic and thermophilic bacteria strains.
In addition to the mesophilic/thermophilic classification, bacteria strains are divided into classes (O, D, L, T, Y, A and B), depending on specific properties of the bacteria strains. The O, D and L classes are mesophilic. The T, Y, A and B classes are thermophilic.
The starter culture tables show which bacteria strains each starter culture includes. Additional information is available for the starter cultures:
Hover over the class symbol in the top row to see the names of bacterial strains for the class.
Hover over the symbol to display overall characteristics for the culture like flavour, structure and acid production speed. Where the symbol is shown, this indicates that the culture is a heirloom culture, meaning that the starter culture is for fermenting a single portion of milk (used only for soured milk, creme fraiche or yogurt). Following batches can be cultured using a small portion of the previous batch. For non-heirloom cultures (also called DVS cultures), you will use a new portion of the culture each time.
Hover over the symbol to see the prices available for the culture. Clicking the symbol adds the specified amount to the cart.
The starter cultures contain blends of bacteria strains depending on the style of the dairy product being made. Some of the cultures are shown to contain the same strains of bacteria; however, those cultures are not identical. They each have a different ratio, percentage or contains individual sub-spieces of strains in order to give the desired result.
Bacteria strains from class D and L are heterofermentive and will produce lactic acid along with CO2 (gas) and diacetyl and/or other components which will contribute a buttery taste. All other acidifying classes are homofermentive, producing only lactid acid and will contribute a more simple acidic taste.
For ripening cultures, proteolysis specifies in which degree the microorganisms breaks down the milk proteins, which contribute to the development of flavour and texture of the product.
Lipolysis specifies in which degree the microorganisms breaks down the milk fats, thereby contributing to the development of fatty acid flavour and texture of the product.
Making cheese and yogurt yourself - is fun, a hobby, a science and a little art.
Once you realize that with the appropriate tools and ingredients, mixed with a little patience and good hygiene you can make all kinds of cheese and yogurt itself, then this opens up a huge world of 'do it yourself' experiences.
The equipment, ingredients and recipes included in the standard cheese kit from Hjemmeriet helps you to produce:
Feta cheese is the simplest cheese to make, and if you follow the step by step recipe you will succeed - it is a success every time and the taste surpasses the industry's products with several lengths. Feta cheese is often ready to eat immediately after preparation or it can be matured for 1-2 weeks. If you store the cheese in grape seed oil, the cheese can be kept for several months in the refrigerator.
Ricotta is a whey cheese made by heating the whey originating from the production of feta cheese, for example. Ricotta can be eaten 'naturel', it can be seasoned or might be used in dishes, like lasagna or cheesecake.
Havarti is a semi-hard cheese with a recipe close to that of feta cheese - the differences is a few changes in the production and maturation time.
Smoked cheese is a so-called fresh cheese. It can be made with many possibilities of variation, both with or without the use of rennet. Fresh Cheese / smoked cheese, is basically soured milk which is drained and eaten completely fresh, without storage.
Cream cheese is very easy to produce, and you can season it as you wish. Cream cheese may be manufactured with or without rennet - if rennet is used this gives a slightly firmer cheese.
Cottage cheese is made within a few hours and with a little experience you will manage to get a very good taste and structure to the cheese. Cottage cheese is often made from skimmed milk, but feel free to use other types of milk and/or cream. Eat it fresh, on a slice of bread with a tomato, or mixed with fresh vegetables.
Mozzarella is not only the cheese for pizza. If you follow the recipe is not difficult to make, however, it requires more work than for example feta cheese. Mozzarella cheese is fun to make as it must be treated/stretched to achieve the proper elastic properties.
With the extensions to make moulded cheese you can produce
White mould cheese - Brie and Camembert - is very easy to produce - almost like producing the feta cheese. But you need to have more patience for the maturation process.
Blue mould cheese - Danish Blue, Roquefort, Gorgonzola, Stilton - takes a little more patience, but it will pay off.
With the extension for hard cheese you can produce
Danbo/Maribo - among the more advanced cheeses. These cheeses requires more work and patience, but it is possible.
If you have any questions, please do not hessitate to contact Hjemmeriet - we are always ready to give you our support, advice and guidance.
Lille hjemmeosteri - Friskost, Flødeost, Rygeost, Mozzarella og Hytteost - Offer
Hjemmeosteri til fremstilling af friskost, flødeost, rygeost, mozzarella og hytteost
Product no.: 1100M, Weight: 250 g., In stock
Price for 1 item:
307,00 DKK
Copyright (c) Hjemmeriet - 2009..2024 - Nyvangsvej 93, 4100 Ringsted - Bemærk: Cirka 20 km fra Ringsted centrum Telefon: 23 24 48 00 - E-Mail: Hjemmeriet@Hjemmeriet.com - CVR.nr. 41408391 - Hjemmeriet v/Eva Maria Jochimsen Updated: 2024-11-21 14:38:04 2/8
- Visitors: 1502184 - 1
to facilitate the necessary functions for a web-shop,
See Product Group
In stock 
symbol is shown, this indicates that the culture is a heirloom culture, meaning that the starter culture is for fermenting a single portion of milk (used only for soured milk, creme fraiche or yogurt). Following batches can be cultured using a small portion of the previous batch. For non-heirloom cultures (also called DVS cultures), you will use a new portion of the culture each time.
symbol to see the prices available for the culture. Clicking the 
2/8
- Visitors: 1502184 - 1