{"id":6123,"date":"2020-07-31T16:28:04","date_gmt":"2020-07-31T16:28:04","guid":{"rendered":"http:\/\/starterculturen.com\/?post_type=product&#038;p=6123"},"modified":"2026-04-29T18:04:51","modified_gmt":"2026-04-29T16:04:51","slug":"kaliumnitraat-salpeter-nl","status":"publish","type":"product","link":"https:\/\/startercultures.eu\/nl\/product\/fermentation-nl\/zuivel-ook-vegan-nl\/kaas-nl\/kaas-starters-nl\/kaliumnitraat-salpeter-nl\/","title":{"rendered":"Kaliumnitraat \/ salpeter | cure #2 vervanger"},"content":{"rendered":"<h3>Wat is kaliumnitraat?<\/h3>\n<p>Kaliumnitraat \/ Salpeter wordt gebruikt als conserveermiddel om kleurverlies in vlees tegen te gaan.\u00a0 Daarnaast wordt het gebruikt in de kaasmakerij.<\/p>\n<h3>Hoe gebruik je kaliumnitraat?<\/h3>\n<p>Kaliumnitraat \/ Salpeter wordt gebruikt als conserveermiddel om kleurverlies in vlees tegen te gaan. Het wordt in je worst omgezet tot nitriet. Je kunt het daarmee zien als een &#8216;time-released&#8217; vorm van nitriet. Het is daarom geschikt voor dikkere droge worsten die langzaam drogen, veelal van het Zuid-Europese soort zoals cacciatore, salame, chorizo en &#8216;nduja. In de worstmakerij wordt het altijd gebruiken in combinatie met nitrietpekelzout, nooit alleen.<\/p>\n<p>Salpeter wordt ook gebruikt bij het maken van kaas, waarbij het de ogewenste vorming van gas\u00a0 voorkomt. Het wordt in hoeveelheden van ongeveer 200 ppm (0,2 g\/l) toegevoegd aan Edammer, Goudse, of Zwitserse kazen om de groei van gas gevormd door <em>Clostridium tyrobutyricum<\/em>\u00a0te remmen.<\/p>\n<h3>Vervanger van cure #2<\/h3>\n<ul>\n<li><a href=\"https:\/\/www.starterculturen.nl\/a-54201804\/hulpstoffen\/gratis-gebruikswijzer-nitrietpekelzout-salvianda-instacure-1-en-2\/\">In combinatie met nitrietpekelzout heeft het dezelfde werking als instacure #2 of prague powder #2. Let wel op de dosering.<\/a>\u00a0<a href=\"https:\/\/www.starterculturen.nl\/a-54201804\/hulpstoffen\/gratis-gebruikswijzer-nitrietpekelzout-salvianda-instacure-1-en-2\/\">Lees er meer over in onze handige uitleg.<\/a><\/li>\n<\/ul>\n<h3>Inhoud<\/h3>\n<ul>\n<li>50 gram, genoeg voor 150 kilo worst of 250 liter melk.<\/li>\n<li>Ook wel bekend als E252<\/li>\n<li>Inhoud: kaliumnitraat<\/li>\n<li>Allergenen: geen<\/li>\n<li>Je hebt er maar zeer weinig van nodig:\n<ul>\n<li>0,3 gram (drie-tiende gram!) per kilo vlees.<\/li>\n<li>In de kaasmakerij gebruik je 1,5-2 gram per 10 liter melk.<\/li>\n<\/ul>\n<\/li>\n<li>Nu in handige kleine hersluitbare verpakking<\/li>\n<\/ul>\n<h3>Kaliumnitraat kopen?<\/h3>\n<p>Je bestelt kaliumnitraat bij starterculturen.nl, d\u00e9 webwinkel voor al je charcuterie, pat\u00e9 en worstingredi\u00ebnten. Van Meneer Wateetons de auteur van de standaardwerken <a href=\"https:\/\/startercultures.eu\/nl\/product-category\/boeken\/\" target=\"_blank\" rel=\"noopener noreferrer\">De Worstbijbel (2018) en Over Charcuterie (2019)<\/a> Op werkdagen voor 15:00 besteld, dezelfde dag verzonden.\u00a0 Vragen over het gebruik van kaliumnitraat? Stel ze via de chatfunctie. We komen er altijd uit.<\/p>\n<h3 class=\"fusion-responsive-typography-calculated\" data-fontsize=\"21\" data-lineheight=\"27.3px\">Meer leren?<\/h3>\n<p>Lees voor je je je eigen droge worst of charcuterie gaat maken\u00a0<a href=\"https:\/\/startercultures.eu\/nl\/product-category\/boeken\/\" target=\"_blank\" rel=\"noopener noreferrer\">De Worstbijbel (2018) of Over Charcuterie (2019)\u00a0<\/a>of volg een (online)\u00a0<a href=\"https:\/\/wateetons.com\/wateetons-workshops\/\" target=\"_blank\" rel=\"noopener noreferrer\">workshop van Meneer Wateetons<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kaliumnitraat \/ Salpeter wordt gebruikt als conserveermiddel om kleurverlies in vlees tegen te gaan. Zeer geschikt voor dikkere droge worsten die langzaam drogen, veelal van het Zuid-Europese soort zoals cacciatore, salame, fuet, chorizo en &#8216;nduja. Daarnaast kan het een rol spelen in de kaasmakerij.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"featured_media":37437,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"product_brand":[],"product_cat":[48,436],"product_tag":[],"class_list":{"0":"post-6123","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-hulpstoffen-nl","7":"product_cat-kaas-starters-nl","8":"pa_ean-8720297620386-nl","10":"first","11":"instock","12":"taxable","13":"shipping-taxable","14":"purchasable","15":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kaliumnitraat voor zelf vleeswaren en kaas maken | starterculturen.nl<\/title>\n<meta name=\"description\" content=\"Kaliumnitraat \/ Salpeter wordt gebruikt als conserveermiddel om kleurverlies in vlees tegen te gaan. 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