Cheese ferment, 5x1g
Microbial rennet is a enzymatic specimen obtained by controlled fermentation special strains of Rhizomucor miehei.
1g of rennet is sufficient for 100l of milk
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1. Pour a milk. Calculate and measure out ideal amount of rennet. Remember of our implied proportion.
2. Melt rennet in 50 ml of the water.
3. At the appropriate time of cheese production (ideal timing depends of type of cheese in production) add dissolved rennet.
4. Mix it all gently and set aside mixture (under the cover) till seeing clot formation.
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