Microbial rennet is a enzymatic specimen obtained by controlled fermentation special strains of Rhizomucor miehei. 1g of rennet is sufficient for 100l of milk Country of manufacture: Poland

The product is currently unavailable Liquid calcium chloride for cheesemaking 33% - 50ml Calcium chloride is an agent used in cheesemaking in order to increase the cheese production efficiency.  It is indispensable when using low-heat-pasteurised milk or milk with low calcium content.  Calcium...

Liquid microbial rennet 50 ml for 100l of milk 5 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...

Natural cheese enzyme in liquid form 50 ml A product of natural origin - calf enzyme. High efficiency – a 50ml package is enough for 105 – 260 liters of milk, depending on the type of cheese being made. Easy dosing – the liquid form facilitates dosing, without weighing. The natural liquid cheese enzyme obtained from chymosin and pepsin...

Freeze-dried bacterial cultures for Greek cheese 3g A perfectly selected mix of lactic acid bacteria that allows you to make a delicious home-made Greek type cheese. Thanks to the use of freeze-drying - a special drying method, which is one of the most perfect methods of food preservation, these cultures retain their full potential for a...

The product is currently unavailable Freeze-dried bacterial cultures for Gouda cheese 3.5g A perfectly selected mix of lactic acid bacteria that allows you to make a delicious home-made Gouda  type cheese. Thanks to the use of freeze-drying - a special drying method, which is one of the most perfect methods...

Bacterial cultures for cottage cheese (for 50L of milk) A perfectly selected mix of lyophilised lactic acid fermentation bacteria, allowing you to prepare delicious homemade cottage cheese or soured milk. Adding bacteria accelerates and stabilises the soured milk production process. Preparation:  1) Pour 5 litres of...

The product is currently unavailable Liquid microbial rennet strong 30ml Perfect for home cheese making – with this microbiological rennet you will be able to make any rennet cheese (fresh, short-aged, long-aged, mould, etc.), characterised by unique flavour and aroma. Also for...

Calcium chloride for making cheese, flakes 1 kg Calcium chloride is a chemical used in cheese making to increase the productivity of cheese production. This is a necessary additive when using low-pasteurized or fresh milk with low calcium content. Calcium chloride improves the consistency and coagulability of milk. Its use reduces the loss...

Cheesemaking starter kit contains all the necessary tools for making your own cheese, both white and yellow. You only need basic kitchen equipment and milk from a local store. In less than one hour, your home will be filled with the smell of your own flavored cheese. Spice up this cheese with whatever you want! It's also the perfect gift idea!<br...

Cheese making kit A complete set for making cheese at home. You can prepare up to 10 kg of soft (curd) cheese, smoked cheeses in your kitchen with it, and if you purchase only the appropriate bacterial cultures*, you will also successfully prepare hard (yellow) cheeses or blue cheeses. Don't be afraid to experiment! Great gift idea - Do...