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1x Starter Culture > Bulgarian Hard Yellow Cheese KASHKAVAL LB Bulgaricus Yogurt
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1x Starter Culture > Bulgarian Hard Yellow Cheese KASHKAVAL LB Bulgaricus Yogurt cost US $ 6.99
Price of 1x Starter Culture > Bulgarian Hard Yellow Cheese KASHKAVAL LB Bulgaricus Yogurt in China is Chinese Yuan 42.759927 CNY,
Price of 1x Starter Culture > Bulgarian Hard Yellow Cheese KASHKAVAL LB Bulgaricus Yogurt in India is Indian Rupee 428.3472 INR,
Price of 1x Starter Culture > Bulgarian Hard Yellow Cheese KASHKAVAL LB Bulgaricus Yogurt in United States is United States Dollar 6.99 USD,
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Price of 1x Starter Culture > Bulgarian Hard Yellow Cheese KASHKAVAL LB Bulgaricus Yogurt in Nigeria is Nigerian Naira 1151.0433 NGN,
Price of 1x Starter Culture > Bulgarian Hard Yellow Cheese KASHKAVAL LB Bulgaricus Yogurt in Bangladesh is Bangladeshi Taka 540.85125 BDT,
Price of 1x Starter Culture > Bulgarian Hard Yellow Cheese KASHKAVAL LB Bulgaricus Yogurt in Russia is Russian Rouble 292.854438 RUB,
Price of 1x Starter Culture > Bulgarian Hard Yellow Cheese KASHKAVAL LB Bulgaricus Yogurt in Japan is Japanese Yen 755.93355 JPY,
Price of 1x Starter Culture > Bulgarian Hard Yellow Cheese KASHKAVAL LB Bulgaricus Yogurt in Mexico is Mexican Peso 94.773915 MXN,
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Price of 1x Starter Culture > Bulgarian Hard Yellow Cheese KASHKAVAL LB Bulgaricus Yogurt in Canada is Canadian Dollar 7.853265 CAD,
Price of 1x Starter Culture > Bulgarian Hard Yellow Cheese KASHKAVAL LB Bulgaricus Yogurt in Iran is Iranian Rial 186842.7 IRR,
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Price of 1x Starter Culture > Bulgarian Hard Yellow Cheese KASHKAVAL LB Bulgaricus Yogurt in taiwan is Taiwanese Dollar 212.54493 TWD,
Price of 1x Starter Culture > Bulgarian Hard Yellow Cheese KASHKAVAL LB Bulgaricus Yogurt in saudi arabia is Saudi Riyal 26.225082 SAR,
Price of 1x Starter Culture > Bulgarian Hard Yellow Cheese KASHKAVAL LB Bulgaricus Yogurt in germany is German Mark 10.811433 DEM,
Price of 1x Starter Culture > Bulgarian Hard Yellow Cheese KASHKAVAL LB Bulgaricus Yogurt in united kingdom is British Pound Sterling 4.344984 GBP,
Price of 1x Starter Culture > Bulgarian Hard Yellow Cheese KASHKAVAL LB Bulgaricus Yogurt in france is french franc 36.1870203 FRF,
Price of 1x Starter Culture > Bulgarian Hard Yellow Cheese KASHKAVAL LB Bulgaricus Yogurt in South Korean is South Korean Won 7388.2902 KRW,
Price of 1x Starter Culture > Bulgarian Hard Yellow Cheese KASHKAVAL LB Bulgaricus Yogurt in italy is italian lira 10681.7685 ITL,
Price of 1x Starter Culture > Bulgarian Hard Yellow Cheese KASHKAVAL LB Bulgaricus Yogurt in Spain is Euro 5.5221 ESP,


Bulgarian Feta | Sirene The ORIGINAL Starter Culture for making Bulgarian Yellow Cheese (KASHKAVAL) Genuine Traditional Product | Directly from the source Did you like the Healthy Bulgarian Yogurt? If you did, then you will simply love the Bulgarian Yellow Cheese! Just as much healthy and tasty, made pretty much from the same unique for Bulgaria starter cultures. Unique symbiotic combination of strains, which can be isolated ONLY in Bulgaria (including the original Lactobacillus Bulgaricus responsible for the famous Bulgarian Yogurt) without being subject to any genetic modification and with trade name "LBB YC". These living organisms guarantee yellow cheese of traditional taste, flavor and structure. Only using the original starter cultures and technology for producing Bulgarian Yellow Cheese can guarantee the high quality product with the traditional characteristic taste, typical flavor and texture. Pair it with a glass of young red wine, such as the Merlot and you will be easily fascinated! Manufacturer Expiration Date Package This auction is for LB Bulgaricum / Bulgaria June.2015 Sealed sachet 1 (one) sachet! http://www.lbbulgaricum.bg Keep in refrigerator as pictured for 5 litres pasteurized milk
Contains - Patented mix of lyophilised original probiotic bacterial cultures (including Lactobacillus Bulgaricus) Shipping - by Registered Priority Mail with Tracking Number within 1 business day of payment! Payment - PayPal | Skrill | Moneybookers BEWARE of COUNTERFEITS "LB Bulgaricum" is the ONLY state-owned company in the milk-processing sector in Bulgaria: Тhe ONLY allowed to operate, select and mix the yeasts starter cultures isolated in Bulgaria The ONLY licensed for dealing with the original starter cultures the Know-How of making Bulgarian Cheese There are many leading companies in various countries over the world making Bulgarian White Brined Cheese by using LB Bulgaricum original starter cultures and under their license INSTRUCTIONS
The Simple Homemade Recipe / 1 sachet / 5l fresh pasteurized whole milk There are many recipes and hard yellow cheese making methods over the NET, so you are free to use your starter culture, as you decide. However here in Bulgaria we make cheese and yogurt from way back in time, when people weren't interеsted in any strict cooking methods and because of that I will just explain how my great grandmother was doing it, learned from her great grandmother INFO : "Kashkaval" is typically made from cow's milk, called VITOSHA and from sheep's milk - BALKAN. The most important part of your Bulgarian Yellow Cheese (KASHKAVAL) is the starter culture. Only the original starter cultures and traditional recipe defines the product. With that said, you can use any liquid cheese rennet, but keep in mind, that the milk is critical to be natural and of high quality, free of preservatives, antibiotics and other additives. DO NOT use milk which contains powder milk and/or is UHT (Ultra-high-temperature) pasteurized. IMPORTANT NOTE : It's not mandatory, but the best milk to use for Bulgarian Yellow cheese is the unpasteurized fresh milk, which must be heated to 60-63C (~143F) for ONLY 20 seconds, then cooled down to 33-35C (91-95F) (continue from step 1). Before you begin you will need: 5 litres (~1.32 gallons) of whole milk. 1 sachet of "LBB YC" Starter Cultures. ~25 drops of Liquid Cheese Rennet (or as written on your rennet instructions). 1.5 teacups of Sea Salt. A good thermometer (If you want precise temperature control). Some ordinary tableware (wooden spoon, muslin and plastic strainers, etc.). 1 Heat up the milk to 33-35C (91-95F). Dissolve the sachet with the starter culture in a bit of the warmed milk, pour back and mix with a spoon by moving back and forth, NEVER in circles. Mix the cheese rennet with 1/2 tea cup of cold water and pour it back in the heated milk, do it on 3 parts to prevent rapid cooling. Again, stir well back and forth with the spoon. Wrap the pot with the milk with a woolen blanket (add a second one, if your home temperature is relatively lower) and put at warm place to curdle. It's ready to continue when a clean water can be spotted on the surface. 2 Cut through with a long knife to the bottom of the pot.
Keep 2-3cm (~1") distance Rotate on 90 degrees and cut through to the bottom again.
Then cut through diagonally. You should get cubes 2-3cm (~1") on size.
Leave the pot for 10-15 minutes to settle. 3 Drain some of the whey and keep it aside. Begin stirring
the mixture, back and forth with a wooden spoon
until shattered into a corn grain sized pieces. Now put the mixture on the stove and heat up to 38C (100F), but DO NOT exceed 40C (104F). Keep stirring. Once the mixture reaches the right temperature, pull from the fire, but keep stirring ALL THE TIME! See if it is done by squeezing a few grains into a fist
- should remain separated, not stick. 4 Pour the cheese into a muslin strainer and then into
a regular strainer to drain from the whey. Press it for 30-40 minutes, so it can be drained good.
You can use a bottle of water or something else. Collect all the whey and add it to the one you have previously placed aside. 5 Cut the cheese into thin pieces, about 2-3cm (~1") thick. 6 In a pot, heat some of the whey and pour the Sea Salt. On 2l (0.5gal) of whey - 1.5 tea cups Sea Salt. Just before the water boils, place the sliced cheese in a muslin
strainer and drop it in the hot water. Stir with a wooden spoon PLEASE NOTE : If your vessel is too small and it seems hard to put all the cheese at once, just split in two and repeat the steps from here using the same whey. Once the cheese begins to melt and drag it is ready to remove Remove it and knead it briefly with hands, like kneading a dough. 7 Put in oval form and leave it for a night. Next morning put it on a plate and move in the refrigerator. PLEASE NOTE : The first 3 days, once a day, you have to turn it upside down to catch a crust. On the 4-th day, move it in a well ventilated area at 12-14C (~55F) and leave it be (In the worst case you can continue to keep it in the refrigerator). It needs maturing for at least 35-40 days (if you prefer softer and milder taste) or at least 55-60 days for a classic hard yellow cheese. If you can't provide proper conditions I would recommend consuming after 25-30 days of maturing Once you decide to consume, wash it briefly with some warm water and dry with a clean cloth. The cheese should then be stored at 0-4C (~35F), wrapped in a plain moistured paper in refrigerator. ENJOY! Have you ever wondered what else you can do with your Bulgarian Yellow Cheese?
CONTACT ME and I will help you turn it into something worthy of any table! INTERESTING ADDITIONAL INFORMATION
Unimportant for your order Some of the benefits of consuming ORIGINAL Bulgarian Yellow Cheese The quality Bulgarian yellow cheese has a typical ripe taste, is gently salty, without any side flavour and sense of smell, with good elastic texture and consistency. Due to its big amount of proteins, fats and mineral salts the Bulgarian yellow cheese is considered extremely healthy for all ages. It is recommended in case of anaemia, fractures, cauterizations and traumas, for pregnant and breast feeding ladies. Kashkaval is one of the most valuable and nutritious dairy products with extremely high quality taste. It contains 23-27 % full quality and easily digestive protein, 25-32% milk fat and about 3% easily digestive mineral salts. Especially beneficial for human health are the irreplaceable amino acids that are degraded from protein and the contained short-chained fat acids. They lower the serum levels of the cholesterol and the risks of its sedimentation within the blood vessels. Enhances the secretion of gastric juice and improves appetite. It is saturated with calcium, which helps strengthen the bones and prevents dental caries. During pregnancy helps normal development of the fetus. Enhances the immune system. Strong source of probiotics. General information about the Bulgarian White Cheese and Bulgaria WIKIPEDIA on Bulgaria
WIKIPEDIA on KASHKAVAL The yellow cheese is one of the typical Bulgarian food products and an unchanging part of our menu since old times. Yellow cheese as well as the white cheese are very old products and there are legends around how it originated at first. It is deemed that it was transported in moulds by Vlachs hung on horse saddles and it ripened during the journey. Another theory says that a Jewish woman bought from the market fresh cheese which was already slightly sour. She decided to fix it and put it into a bowl on the fire for a while. The cheese turned into a dough, which she salted and got a new type of cheese, delicious and durable. It is important to make a difference between the Bulgarian yellow cheese and the yellow cheese known in Europe. They are produced with the addition of cultures after curdle. Most vivid difference is the presence of holes which for yellow cheese refer to quality and for the Bulgarian yellow cheese refer to a technological defect. All mentioned trademarks belong to their owners! Third party brands, product names, trade names, corporate names and company names mentioned may be trademarks of their respective owners or registered trademarks of other companies and are used for purposes of explanation and to the owner's benefit, without implying a violation of copyright law. A Discovery To Share

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