Strong cheese rennet liquid 30 ml

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Prepare your favorite cottage cheese, yellow and blue cheese at home - with our microbial liquid rennet Strong it is child's play!

Weight

: 0,120 KG

Shipping costs

: € 5,95

€ 9,95 *

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Variatie: Strong cheese rennet liquid 30 ml

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Description
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Ideal for making homemade cheese - this microbial liquid rennet allows you to make any rennet (fresh, short and long-ripened cheese, blue cheese, etc.) with a unique taste and aroma.
Also for vegetarians - rennet is vegetarian, it contains no animal enzymes - so you can use it to make your favorite cheeses without worrying about the composition!
High efficiency - the package contains 30 ml of rennet with an activity of 250,000 U, so that only 10 drops are enough for 10 liters of milk! The whole bottle for 500 L of milk.
Universal - rennet works well for making different types of cheeses based on fresh milk: cow (also low pasteurized up to 74°C), goat, sheep and enriched with vegetable milk (soy, rice, coconut).
Easy dosing - liquid form makes dosing easier, weighing is not necessary - making homemade cheese has never been so easy!

Do you follow a vegetarian diet? Do you avoid animal products, but still want to enjoy delicious cheeses without worrying about the ingredients they contain? We have a way!

Prepare your favorite cottage cheese, yellow and blue cheese at home - with our microbial liquid rennet Strong it is child's play! Microbial rennet is an enzyme preparation obtained from Rhizomucor miehei fungi, which is an ideal replacement for calf rennet.

Based on this product, you can make your favorite cheeses from any type of fresh milk: cow (also low-pasteurized at 74°C), goat, sheep and milk enriched with vegetable milk, without worrying about the composition of the final product !

One pack contains 30 ml of rennet with an activity of 250,000 MCU/ml. Only 10 drops are enough to make cheese from 10 liters of milk!

The liquid formula makes it easy to dose the product without weighing it down, which makes the preparation of cheeses even easier and more fun!

Instructions:
To the milk heated to 30 ° C, add the appropriate amount of calcium chloride, previously dissolved in a small amount of boiled water. Stir and let stand for 10 minutes. Then heat the milk to 37-38 ° C and add the appropriate amount of rennet previously dissolved in 50 ml of water at 37-38 ° C. Mix thoroughly. Stop stirring and wait 50-70 minutes for a tight clot to form. Cut the formed lump into cubes with a side of about 1-1.5 cm. Carefully mix the mass produced and after about 5 minutes put it in a mold lined with cheesecloth with a slotted spoon. Let the cheese stand for 20-24 hours. Turn it over every few hours.

Storage method:

Keep tightly closed under refrigerated conditions after opening.

Ingredients: microbial rennet, sodium chloride, preservative: sodium benzoate.
Product capacity: 500 l milk

Volume: 30ml

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