Rennet, Calcium Chloride
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Rennet, Calcium Chloride There are 19 products.
Rennet powder
3 Review(s)Natural rennet powder from beef and lamb. Will ensure a correct curdled milk exclusively providing a natural flavor. It has a high content of chymosin and rennet is the most widely used in modern industry cheese. You can buy this rennet boats 25 Natural grs or 50 grs.
Calcium Chloride (dark shelf)
6 Review(s)Adding it to pasteurized and/or homogenised milk you buy from a shop helps restore calcium balance back to the milk, to create a firmer curd. Use 0.5ml per litre of milk. Add to milk before adding culture and/or rennet.
Mix of Rennet and Starters
This mix consists of veal rennet and lactic ferments Lactococcus lactis. This solution called Lactaline from the laboratory Yalacta seeks to simplify the process of cheese production at home. With a single product we have solved the curdling and enrichment of the milk. The content of each envelope is 2 grams which counts and inoculates up to 3 liters of...
Vegetable rennet produced with thistle flower
14 Review(s)Vegetable rennet produced with thistle flower (Cynara Cardunculus) 100% vegetable rennet for cow, goat or sheep milk. It gives the cheese a different fineness of paste and reinforced flavors. It is the rennet used, for example, in the Torta del Casar.The setting force is 1:15,000. You can buy thistle rennet in 50 ml bottles.Depending on the type and...
Liquid spray ash
2 Review(s)Liquid spray ash The liquid ash is diluted in a liter of water and will serve to give your cheeses a different crusts. The liquid ash adds flavor and aroma to the cheese. You can buy it in boats of 50 grs.
Rennet for goat cheese
Natural rennet for goat cheese This handmade liquid curd is especially suitable for the production of goat milk cheeses. It also serves for the rest of milks. It has a curd capacity of 150 mg of active chymosin per liter. Its use is made after adding calcium chloride and lactic ferments and cultures. The curing time varies from 1 to 5 hours depending on...
