Rennet and ferments to produce small fine cheeses

Beaugel Chardon 11

New product

Rennet and ferments to produce small fine cheeses

Mix of rennet, lactic ferments and ripening ferments. A single compound with everything necessary for the production of this type of cheese very popular in France (Crotin, St. Marcelin, etc). Each tube is used to inoculate 25 liters of milk. Its use is very simple and you only need to disperse the product in the milk once tempered. You can buy this product in units of 1 tube.

More details

No reward points for this product.


8,99 €

More info

Tube contents

  •     Calcium chloride
  •     Tuning ferments
  •     Rennet
  •     Milk powder excipient


Process of making refined cheeses

Heat milk to 30 degrees Celsius

Add the mix H + 0

Wait 3 to 4 hours and check the setting. If it had not been possible to wait longer. H + 3 or 4

Cut the curd into pieces the size of a nut. H + 4

Let stand 20 hours

Move the curd into the mold with the H + 24 cheese cloth

3 hours after turning H + 27

9 hours after turning H + 36

12 hours later turn it over and salt the upper side with fine iodized salt H + 48

12 hours after unmolding and salt the other side H + 60

Refine at a temperature of 20 ° C for approximately 2 days D + 2

Tune to a temperature of 14 ° C for approximately 2 days D + 4

Turn it over after 3 days D + 7

Turn it over after 3 days D + 10

Cover with paper for 3 days and turn it over and another three days D + 13

Turn it over and leave 8 days D + 16

Consume from that moment until the next 20 days D + 24 - D + 44


Note:

H + 0 is the start time

H + 1 is one hour after the start

D + 0 is the first day

D + 3 is the third day

Reviews

Write a review

Rennet and ferments to produce small fine cheeses

Rennet and ferments to produce small fine cheeses

Rennet and ferments to produce small fine cheeses

Mix of rennet, lactic ferments and ripening ferments. A single compound with everything necessary for the production of this type of cheese very popular in France (Crotin, St. Marcelin, etc). Each tube is used to inoculate 25 liters of milk. Its use is very simple and you only need to disperse the product in the milk once tempered. You can buy this product in units of 1 tube.