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There are 19 products.
Cheese starter rennet and a mix of herbs and spices for 1kg cheese The cheese starter - herbal – rennet + a mix of herbs and spices consists of perfectly matched ingredients that allow preparing 1 kg of savoury homemade rennet cottage cheese Ingredients: a mix of herbs 72.1% (black cumin 33.5%, marjoram, thyme, savory) and...
Microbial rennet is a enzymatic specimen obtained by controlled fermentation special strains of Rhizomucor miehei. 1g of rennet is sufficient for 100l of milk
Natural rennet for cheese, 2x2g Rennet is a natural liquid enzymatic preparation, containing chymosin (97%) and pepsin (3%), obtained from calf abomasa. The product is free of dyes and preservatives, and it is ideal for making cheese from milk of low temperature (up to 74°C) pasteurised or fresh (cow's, goat's or sheep's). How to...
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...
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 long time.
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 vegetarians – this rennet is vegetarian, does not contain any ingredients of animal...
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 to a temperature...
Cheese starter culture LACTOFERM 5 g per 100 liters of milk
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.
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
€19.60€9.80Regular price-50% offPrice
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...