Brewing thermometer 0°C+100°C Size: 7.0cm x 7.0cm x 35.2cm
15L demijohn Ø116mm 15 liter demijohn for fermentation of wine, beer,...
Bottle MARASCA 750ml with metal screw cap Size: 6.8cm x 6.8cm x 27.6cm...
Red wax is used for coating of rennet ripening cheese. It protects the cheese from drying, dirt and microbes - primarily mold. In addition, coated cheese is simply beautiful! Instructions: Put the jar in boiling water for 20 minutes. and you're done! Apply with a brush or by immersing the cheese in melted wax. After waxing, leave the cheese until...
Microbial rennet is a enzymatic specimen obtained by controlled fermentation special strains of Rhizomucor miehei. 1g of rennet is sufficient for 100l of milk
Gouda cheese bacterial cultures - 2x1g The cultures are packaged in two 1g pouches. One such portion is enough to make 1 kg of delicious Gouda cheese, so using the entire package should suffice to make 2 kg of this cheese. 1 g of cheese-making bacteria suffices for 10 L of milk.
Дрожжи для приготовления сыра LACTOFERM 25 мл
Liquid microbial rennet 50 ml for 100l of milk5 drops of rennet is enough for 1 liter of milk. Instructions: 1. Calculate and measure out a dose of rennet proportional to the amount of milk you use. 2. At the appropriate time of production of cheese, depending on the type, add the rennet into the milk heated to a temperature of 33 ° C (details are given...
Rennet powder microbial 25g 1 g of powder is sufficient for 150 l milk.The powder must be stored refrigerated between 4 °C and 8 °C at all times.
Feta cheese bacteria culture 5x1g The cultures are packaged in five 1g pouches. One such portion is enough to make 1 kg of delicious feta cheese, so using the entire package should suffice to make 5 kg of this cheese. 1 g of cheese-making bacteria suffices for 10 L of milk.
Siera kultura uz 500L (Roquefort, Donablue)
Siera kultūra priekš 250-300L (Brie, Camembert)
Siera šķidrums LACTOFERM 250 ml
Freeze dried culture of superior quality. Acidifies the milk needed to prepare cheese, soft curd cheese and butter. 1 litre ‘mother culture’ is enough for acidifying 100 litres of milk! This mother culture can easily be frozen in small portions (e.g. 10 ml) for later use.Straight inoculation of 100L milk
Cheese mould cultures For making special (French) cheeses. Instructions included. Bacterium linens (Hervekaas, Brusselse kaas) For 1000 litres of milk