Ricotta 40g Cheese Culture Italian Dried Ferment Rennet Bacteria Lactic Acid

✅ Makes Traditional Ricotta – Designed for authentic Italian ricotta from cow, goat, or sheep milk or whey ✅ Dosage: 40g per 20L – One packet is enough to ferment up to 20 liters of milk or whey for excellent yield ✅ For Classic or Creamy Ricotta – Suitable for standard ricotta or smooth ricotta cream ideal for desserts and sauces ✅ Includes Streptococcus Thermophilus – Carefully selected lactic acid bacteria for soft texture and mild flavor ✅ Easy Process – Just dissolve, heat milk to 85–88°C, add culture, and scoop the curd once formed