Kit to make cheese at home. This kit contains everything you need so you can make many cheeses at home. It contains detailed instructions for cheesemaking, rennet powder, calcium chloride, starters, milk thermometer and the mold needed. You will enjoy to do and eat your own cheese or will also serve to give a different gift.
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A complete kit that contains everything needed to make cheese at home:
Enjoy your kit and cheese and get started in this exciting world.
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 is a chemical, inorganic mineral compound used to complement the pasteurized milk in the cheesemaking process. Chloride is one of the elements of the milk is lost in the pasteurization process and for this reason it is added to milk before curdling. It is a compound that is also fashionable in the modern kitchen and spherifications. You...
Lactic ferments or starters are responsible for enhancing the flavor of cheese. They are especially useful in ripened cheeses, but can be used in fresh cheese. With just one sachet of ferments will have to enhance many liters of milk (up to 50 liters). With just a tip of a teaspoon of product you will have for several liters of milk. Then close the bag...
Thermometer for milk that will serve to control the temperature of the milk during cheese production. Its convenient clip will allow you to accommodate the edge of the pan for better control. Measured from 0 to 200 degrees Celsius and degrees farenheit.
This mold is perfect for cheeses of about 250 grs and has an over dimensioned pressure cap, which will provide an additional pressure capacity. The mold measures 10 centimeters wide x 6.8 centimeters high. If you want to press your small cheeses this is a very good option. With it you can also make other types of non-pressed cheeses such as camembert or...
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