With this kit you will have everything you need to produce your cheese without lactosa at home. Contains liquid Lactasa that eliminates the Lactosa of the milk, the starters, rennets, moulds, cheese cloth, thermometer and Calcium Chloride. They are accompanied by instructions that guide you throughout the production process. You can also eliminate the Lactosa in the milk.
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The kit contains the following components:
With these components you can make your cheese without lactasa 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.
Mould grid to make fresh cheese. Its slatted allows quick and easy draining without using cheese cloth. The size of this mold is 85 x 75 mm and used for production of cheese 250 g. It is a mold that is also used for cheese which subsequently mature but are unpressed. You can already buy this mold in Al Queso.
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 enzyme, Lactose, whose technical name is Kluyveromyces lactis will allow you to make your cheeses at home without worrying about lactose intolerance. It is a product that produces the hydrolysis of lactose which leads to the availability of a final product without lactose. Now everyone can enjoy making their cheese at home and consume it without...
Liquid calcium chloride for cheese. Calcium Chloride allows you to condition the milk for its later stage of curdling in the production of artisan cheeses. During the pasteurization of the milk it loses this necessary component for the curdling. It is used at the beginning of the cheese production process when the milk is heated. The dosage varies...
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