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Mix of Rennet and Starters

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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 milk. You can buy this product in packs of 3 units.

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6,10 €

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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.

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Mix of Rennet and Starters

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 milk. You can buy this product in packs of 3 units.

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