Made with freshly milked milk, slow pasteurization for half an hour. We go down to 21ºC and add ferments, for 24h with the milk lactic ferments themselves and with the help of which we have added acidifying and makes the milk set. We take out the curd and put it in a sack so that it goes stripping for 12 hours. After that time we put in cold chamber so that the paste becomes hard. The next day we add salt and it can be consumed. It is a cream with an acid but pleasant point and a hard texture. Jars of 150 g approx.
Sour fresh goat cheese cream to spread
3,50 € IVA incl
+ Gastos de envíoSour fresh goat cheese cream spread made with freshly milked milk, slow pasteurization, we obtain a cream with an acid but pleasant point and with a hard texture.
Jars of 150 g approx.
Ingredients
Pasteurized goat milk, lactic ferments, animal rennet and salt.
Keep between 4º to 6º
Nutritional Information (average values per 100gr):
Energy Value: 1400KJ/330Kcal
Fats: 24 gr, of which Saturated 13 gr
Carbohydrates: 0,2 gr, of which sugars <0,2gr
Proteíns: 23,8 gr
Salt: 1,00 gr
