Mix of Rennet and Starters

Lactaline: Rennet and starters in a single product

Its use is very simple.

Step 1: Take the milk and heat it to 27-30ºC.

Step 2: Poured the content of an envelope (the contents of one sachet are sufficient for up to 3 liters of milk) and stand the milk in a warm place (22-28 ° C) for 24-36 hours.

Step 3: After this time, cut the curd into small squares to release a little more whey, remove gently and transfer the curd with a drain spoon (with holes) to a strainer previously covered with a cheese cloth. We leave it undone from 6 to 12 hours.

Step 4: After that time we can make a knot with the cheese clothc and press as if it were a tourniquet to release serum until we obtain the desired texture (this is only necessary if the texture obtained seems too liquid).

Step 5: You already have your cheese ready for consumption. If you wanted to mould it then you would put the curd in a grid mould.

Enjoy the pleasure of making your own cheeses at home.