Natural rennet, 2x2 g

0 Review | Add review

With this rennet you make yourself the most delicious cheeses in a simple and traditional way.

Weight

: 0,040 KG

Shipping costs

: € 4,00

€ 3,95 *

Price per Unit

Variatie: Natural rennet, 2x2 g

Quantity:

Order

Wishlist

Do you have a question about this product?

Ask us your question

Description
Reviews

Product of natural origin - natural rennet is an enzyme preparation containing chymosin (97%) and pepsin (3%), substances obtained from calf abomasum.
No chemical additives - a product free from colorings and preservatives - only healthy products with proven compositions end up on your plate!
Universal - the rennet is suitable for the preparation of fresh and maturing rennet cheeses from fresh milk: cow's milk (also pasteurized up to 74°C), goat's and sheep's milk.
Stable, compact curd - coagulation (coagulation) of milk consists of the transition from a liquid state to two fractions, i.e. curd and whey, due to casein precipitation.
High yield - one sachet of rennet is sufficient for approx. 20 L of milk. Activity: 100,000 U (a portion of rennet coagulates with 1000 L of milk).

Discover the secret of making cheese at home - choose high-quality, proven products with which you and your family and friends will enjoy healthy, fresh and, above all, delicious and aromatic cheeses!

Naturally dried rennet obtained from chymosin and pepsin from calf abomasum is a guarantee for successful cheese making! Make homemade cheese and you'll never reach for those on store shelves again! With rennet you can make both fresh and maturing cheeses from fresh cow's milk (also pasteurized to 74°C), sheep's and goat's milk. Rennet is very easy to use - one 2 g sachet is enough for 20 L of milk. The product does not contain dyes and preservatives.

NB!

The optimal pH of milk for the proper functioning of the rennet is in the range of 6 - 7. Store the product tightly closed at a temperature of 4-8°C.

The shelf life includes the possibility to transport the product for a maximum of 7 days at a temperature below 30°C.

Usage:

1. Calculate and measure the dose of rennet in relation to the amount of milk you use (recommended dose: 1 g per 10 L of milk).

2. According to the recipe used, add rennet at the right time to the milk heated to 35-38 °C (see our cheese recipes for details).

3. Mix everything gently and leave covered for about 45 minutes until the curd forms

The use of rennet requires the addition of calcium chloride (CaCl2) in amounts of 10 - 100 g/100 L of milk, depending on the type of cheese being prepared.

Activity: 100,000 U

The yield of a two-pack: 4 grams per 40 L of milk

Ingredients: natural calf rennet

Package size:

length 8cm
width about 0.2 cm
length 20cm.

Order by:

Add review