Chusta serowarska 30 x 13 cm 5 szt

Cheese rennet 5x1g

Microbial rennet is a enzymatic specimen obtained by controlled fermentation special strains of Rhizomucor miehei. 1g of rennet is sufficient for 20l of milk More details

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Microbial rennet is a enzymatic specimen obtained by controlled fermentation special strains of Rhizomucor miehei.
1g of rennet is sufficient for 100l of milk

Usage:
1. Pour a milk. Calculate and measure out ideal amount of rennet. Remember of our implied proportion.
2. Melt rennet in 50 ml of the water.
3. At the appropriate time of cheese production (ideal timing depends of type of cheese in production) add dissolved rennet.
4. Mix it all gently and set aside mixture (under the cover) till seeing clot formation.