I was given some unopened containers of dairy bacterial starters from a Ukranian friend. The company is called Zakvaski Vivo, and I wonder if anyone else is using this brand. Mostly used for yogurts, but also a farmers cheese.
Sounds interesting !
Those Eastern Europe area loves their yogurts... The well known yogurt lovers, the Balkan and Greeks and Turks (worlds first yogurt actually cited for having Turkish origins 6000bc) not being too far away from there either. Interestedly, that Eastern European block is also a major exporter of milk equipment such as milk/cream separators...
F
I was able to find English translation of the boxes of the starters online! I was able to find the specific bacteria and the instructions as well. One of the starters was for a yogurt which can thicken the milk without heating the milk beyond 95 degrees. Worked just fine with heating and then incubating overnight at about the same temp. Not as thick as yogurt I am used to, but after straining it was quite nice. Since I am using raw milk, I would rather not cook it!
The farmer cheese was less interesting, sort of like ricotta. But fun to try it!
Good to hear your translations worked
...You can try a 'farmer ricotta salata'...l haven't heard of anyone doing that here lately :)