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Our Bulgarian Kashkaval (soft yellow cheese) starter makes an exquisite kashkaval.
Creamy and soft with that je ne sais quoi taste that this typical Bulgarian kashkaval has.
Kashkaval is a type of soft yellow cheese indigenous to Bulgaria. It is very similar to the cheddar types of cheeses but has a very specific taste and a great aroma thanks to the presence of lactobacillus bulgaricus lactic acid bacteria.
Each pack contains freeze-dried live active lactic acid kashkaval starter cultures. Since the bacteria is grown on organic dried milk powder, the pack also contains a minute (very small) quantity of dried organic milk powder, which is completely consumed by the bacteria during fermentation.
Best to store in the FREEZER.
Use by the date indicated on the label.
Bacillus Bulgaricus starters are shipped in sealed sachets.
Transporting the packs (i.e. shipping them to you) at ambient temperatures (even in the warmest climates) is perfectly OK and will not damage the live cultures. We use a freeze-dried process that keeps the strains alive and comfortable even during long trips in hot weather.
Once you receive your starter packs – pop them in the freezer for best storage.
Unfreezing the starter packs and freezing them again (e.g. when using only a portion) is OK to do, even multiple times.
It is easy to make Bulgarian kashkaval using Bacillus Bulgaricus Kashkaval starter culture.
It only takes a few easy steps to make your own soft yellow kashkaval cheese.
You can use any kind of milk you want — cow’s, sheep’s, goat’s, skim, whole, raw, pasteurized, dairy (unfortunately this does not work with non-dairy milk), it will make some great kashkaval! Just avoid using ultra-pasteurized or UHT milk because the taste of your kashkaval won’t turn as good. For best results, we recommend using whole milk.
The instructions below are for treating 4 litres (1 gallon) of milk so you need to adjust them accordingly for other quantities. 4 litres (1 gallon) of milk to make about 800 grams (1.6 lbs) of soft yellow (kashkaval) cheese.
Done! Your kashkaval is ready to be enjoyed!
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