Cheese rennet liquid 50 ml

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This rennet is a microbial enzyme preparation obtained by controlled fermentation of specific strains of Rhizomucor miehei.

Weight

: 0,120 KG

Shipping costs

: € 5,95

Levertijd

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

€ 7,50 *

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Variatie: Cheese rennet liquid 50 ml

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Description
Reviews

Microbial rennet is a vegan enzyme preparation obtained as a result of controlled fermentation of strains of microorganisms Rhizomucor miehei.

Highly effective - microbial rennet is an enzyme that ensures rapid and effective coagulation of milk, which is crucial in the cheese production process.
Vegan product - microbiological rennet is also recommended for vegans and vegetarians.
Universal use - microbial rennet can be used to produce different types of cheese, including cow, goat and soy milk.
Easy to use - the use of microbial rennet is extremely simple and the dose required can be easily calculated depending on the amount of milk used to produce the cheese.
Safe for your health - microbial rennet is a safe, natural food product that meets high quality standards.

Microbial rennet is a vegetarian enzyme preparation used to quickly and effectively curdle milk during cheese production. Obtained from the controlled fermentation of Rhizomucor miehei strains, it is a highly effective enzyme that can be used to produce various types of cheese from cow, goat and soy milk. Safe for health, meets the highest quality standards and is recommended for vegans and vegetarians. With a dose that is easy to calculate and easy to use, microbial rennet is the perfect solution for cheese production at home.

Usage:

Pour milk into a jar, add calcium chloride according to the dosage from the package, dissolved in a small amount of lukewarm boiled water and mix well. Heat it to 38°C.
When the milk has reached the desired temperature, add the rennet dissolved in a small amount of boiled, cooled water. We recommend using 5 drops per 1 liter of milk. Using a larger amount (8-10 drops/1L) will result in a more compact clot.
Mix everything gently and leave covered for about 40-60 minutes to form a curd.

Additional notes:

1. The optimum pH of milk for rennet to work properly is between 6 and 7.

2. Activity 10,000 MCU/ml.

To ensure that the rennet retains its enzymatic properties for as long as possible, it should be stored at 4-6°C.

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- 08-10-2021 16:21

Eerste maal het produkt gebruikt. Mislukt, maar zal aan mijn onkunde nog liggen 🙏we proberen verder. Heel vlotte levering!

- 28-06-2021 13:29

Als opmerking:
Stremsel werkt uitstekend maar na 4 a 5 maanden verminderd de binding wat.
Voor mij geen probleem.
Ik gebruik 4 druppels op 4.5 liter melk naar mate de tijd verstrijkt gebruik ik 5 a 6 druppels per 4,5 liter melk.
Echter het gehele flesje leegmaken haal ik niet
Maar de Preis honderd me niet om dan een nieuw flesje te bestellen.

- 30-03-2021 21:41

Very easy to use, nicely concentrated, doesn't take a lot of space during storage and does it job when you need it, great product!

- 07-08-2020 12:52

Het is te vroeg om de resultaten van het stremsel te beoordelen ,moet het nog gaan gebruiken.
Maar de levering gaat zeer vlot, netjes onder begeleiding van sms waar en wanneer het pakketje komt.
Indien mogelijk verstuur ik nog een reactie over de kwaliteit van het stremsel met zijn verpakking
Vriendelijke groet ,anoniem

- 02-05-2020 20:46