Homemade Cheese Making Microbial Rennet 50ml Liquid Homemade food FREE P&P
Browin
Cheese Making Microbial Rennet \n50mlLiquid microbial rennet, 50ml - 5 drops of rennet are enough for 1 liter of milk.Vegetarian product.Usage:1. Calculate and measure the dose of rennet proportional to the amount of milk you use.2. At the right time, depending on the type of cheese, add rennet to milk heated to 33\u00B0C (for details, see the cheese recipes).3. Mix gently and leave covered to form a clot for about 40-60min.Additional notes:\n1. The use of rennet requires the addition of calcium chloride (CaCl2) in quantities of 10-100 g / 100L of milk, depending on the type of cheese.2. Optimal milk pH for rennet function is in the range of 6-7.Microbiological rennet can be used in the vegan diet.For rennet to retain its enzymatic properties, it must be stored at 4-6\u00B0C.\n\nOn 19-Oct-17 at 02:46:59 BST, seller added the following information:
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