With this kit you will have everything you need to produce your press cheese at home. Contains the rennet, starters, cheese cloth, thermometer , Calcium Chloride, a mould and a Cheese Press. They are accompanied by instructions that guide you throughout the production process.
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The kit contains the following components:
With these components you can make your press cheese easily by simply following the simple steps indicated in the instructions.
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.
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.
The Le Barbier D'avancase domestic cheese press will make it easier for you to press your cheeses at home. It is intended for domestic use and for cheeses whose mold does not exceed 13 cm in diameter and 12 cm high. The 1065 cheese press model allows a maximum uniform pressure on the cheese mold of 16.52 kg which makes it suitable for most cheeses. It is...
Liquid calcium chloride for cheese. The Calcium Chloride allows you to condition the milk for its subsequent setting phase in the production of artisanal cheeses. During the pasteurization of the milk it loses this component so necessary for curdling. It is used at the beginning of the cheese production process when the milk starts heating. The dosage...
Mold Baby to produce cheeses up to 500 grs. Its internal shape creates a slight curvature at the ends so characteristic of many cheeses produced in small formats: Idiazabal, Extreme Tortas, Asturian Smoked or Tender Galician Cheese. A very versatile mold that has a pressure cap as well as the respective holes for a correct drainage. Measurements are 107...
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