Liquid natural rennet for cheese making - 50 ml

SKU: K-9012

GTIN: 5904816000337

Category: Käse

Currently out of stock

5,19 €

103,80 € per 1 l

incl. 19% VAT , plus

Browin

Liquid natural rennet for cheese making - 50 ml

Do you love making cheese at home? Do you want to make your first cheese? This rennet guarantees great yield and ease of use! Natural liquid rennet from chymosin (97%) as well as pepsin (3%) from calf rennet stomachs guarantees healthy composition, mild taste and wonderful aroma of homemade cheese! After trying homemade cheese, you will never want to buy cheese from the store again!

The recommended amount of rennet is 8-20 drops (about 0.4 ml - 0.95 ml) per 2 L of milk.
High yield - one package is enough for 105 - 260 L of milk depending on the type of cheese produced.
With the help of this product you will be able to make both fresh and ripened cheese from fresh cow's milk (including low pasteurized cow's milk up to 74°C), goat's and sheep's milk. The simple dosage of the rennet without weighing makes the production of cheese at home very easy!

How to use

Add calcium chloride before using rennet!
Calculate and measure a quantity of rennet proportional to the quantity of milk used. Before adding the rennet to the milk at a temperature of 35-38°C, dissolve the rennet in 50 ml of water. (Recommended dosage: 8-20 drops (approx. 0.4 ml - 0.95 ml) per 2 l of milk.
According to the recipe used, add the rennet at the right moment to the milk heated to 35-38°C (detailed information can be found in our cheese recipes).
Stir the whole gently and let it stand, covered, for about 15-40 minutes until a thicket is formed..It is recommended to 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 amount of cheese obtained and facilitates the activity of the rennet.

Additional information:
The expiration date takes into account the possibility of transporting the product at a temperature below 30°C for up to 7 days.
The optimal pH of the milk for the correct action of the rennet is 6-7.
Keep the product tightly closed at a temperature of 4-8°C.
10 000 yield of the product: 105- 260 L of milk.

Ingredients: natural calf rennet, salt, preservative: sodium benzoate.

Included in delivery: 1 x 50 ml Liquid natural rennet for cheese making