Rennet with herbs and spices for cheese making - 6 g

SKU: K-9019

GTIN: 5908277713676

Category: Käse

Currently out of stock

1,59 €

265,00 € per 1 kg

incl. 19% VAT , plus

Browin

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Rennet with herbs and spices for cheese making - 6 g

Cheese starter set - with herbs - rennet + mixture of herbs and spices - these elements are ideally combined and allow to make 1 kg of aromatic homemade rennet fresh cheese. In the above bag of the product is the rennet, in the lower bag - the mixture of herbs and spices without artificial flavors, dyes, sugar and salt.

Ingredients for 1 kg of fresh cheese:

10 l of unpasteurized milk (up to 74°C) or raw milk*;
1 g calcium chloride;
Cheese starter set with herbs - mixture of herbs and spices with the rennet;
140 g salt (about 3/4 glass).

Preparation: pour the milk into a pot, add calcium chloride (previously hydrated with a little water) and salt. Mix thoroughly and heat to 38°C. Then add the rennet (dissolved in a small amount of lukewarm boiled water). Turn off the heat and let it stand for about 40 minutes, until a compact clot is formed. Then cut the clot into cubes with a size of 1-2cm, stir gently and let it rest for about 10 minutes to let the whey separate. After this time, press the clot with a sieve from the top and remove the whey that flows out with a ladle. After removing most of the liquid, layer the resulting cheese mixture in the mold and add half of the herb mixture (gently pressing it into the clot). Finally, form a clot and turn it over every 3 hours and sprinkle the remaining herb mixture on top. Let the cheese drain at room temperature for 5-8h and then refrigerate. *Fresh cow's milk should be pasteurized at a temperature of about 65°C for about 30 minutes.

Ingredients: Herb mixture 72,1% (black cumin 33,5%, marjoram, thyme, savory) and spices (garlic, black pepper, red pepper, green pepper, white pepper), rennet 16,7% (microbiological rennet, salt, preservative: sodium benzoate).

Included in delivery: 1 x 6 g Rennet with herbs and spices for cheese making