Cheese (calf) rennet liquid 50 ml

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The packaging is sufficient for 105 - 260 L of milk, depending on the type of cheese produced.

Weight

: 0,120 KG

Shipping costs

: € 5,95

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: Ordered on working days before 12.30 pm, shipped the same day.

€ 6,50 *

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Variatie: Cheese (calf) rennet liquid 50 ml

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Description
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A product of natural origin - calf rennet.

Stable, dense clot - milk coagulation (coagulation) consists of the transition from a liquid state to two fractions, i.e. curd and whey, due to the precipitation of casein.
High efficiency - the packaging is sufficient for 105 - 260 L of milk, depending on the type of cheese produced. Activity: 1: 10,000 E (one serving of rennet solidifies with 10,000 servings of milk).
Versatility - suitable for the preparation of different types of fresh and matured rennet cheeses made from cow, goat and sheep milk.
Easy dosing - the liquid form facilitates dosing without weighing you down.

Do you like making homemade cheese? Want to make your first cheese? This rennet guarantees a high yield and ease of use! Natural liquid rennet obtained from chymosin and pepsin from veal rennet guarantees a healthy composition, a delicate taste and delicious aroma of homemade cheeses! Once you do it at home, you'll never reach for the products on the store shelves again! With this product you can make both fresh and mature cheeses at home from fresh cow (also low pasteurized to 74°C), goat and sheep milk. The simplicity of using rennet, which is extremely easy to dose without weighing, makes homemade cheese easy in a day! Rennet sold in a 50 ml bottle is sufficient from 105 to 260 L of milk, depending on the type of cheese being produced. His activity 1:

Attention!
The optimum pH of the milk for proper functioning of rennet is in the range of 6 - 7. Calcium chloride must be added before using the rennet! Store the product tightly closed at 4-8°C.

Instructions:
1. Calculate and measure the dose of rennet in relation to the amount of milk used. Before adding rennet to milk at 35-38 °C, dilute it in 50 ml of water. (Recommended dosage: 8-20 drops (approx. 0.4 ml - 0.95 ml) per 2 L of milk.
2. Add rennet to the milk heated to 35-38°C at the right time according to the recipe used.
3. Mix everything gently and let it stand covered for about 15-40 minutes to form a curd

. Before dosing rennet, add calcium chloride (CaCl2) in an amount of about 1-10 g / 10 L of milk, depending on the type of cheese being prepared, calcium chloride enriches the milk, increases the yield of cheese and facilitates operation of rennet.

Activity: 1: 10,000 U
Product yield: 105 - 260 L milk.
Ingredients: natural veal rennet, salt, preservative: sodium benzoate.

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