Your shopping cart is empty!
Rennet. Definition, types and application
Starter-cultures. Introducing to making milk products
Homemade cheese. Basic kits and ingredients
Hooks for hanging meat products in smokehouses - made of stainless still.They also can be used be us..
Insert the thermometer into center of the center of the thickest portion of the meat. Wait for the d..
Lactoferm Rennet liquid 250ml ( Animal Rennet )
Highly concentrated = 1..
Lactoferm Yoghurt CultureAre you fed up with the quality of the yoghurt available at shops? Or have ..
Vinegar mother culture for starting up wine vinegar, apple vinegar, etc. Natural vinegar can on..
Calcium chloride should be added to milk to increase cheese production efficiency, as it improves th..
Cheesecloth, ideal for home cheese production
A popular alternative to ..
Since we are experts in making home-made cheese..
Cheesecloth, ideal for home cheese production.
Universal use as a chees..
LIQUID CHLORIDE OF CALCIUM 100ml
USE: Dissolve the contents of the bott..
Cheese Mold - Cheese Form
Cheesemaking Wax 150gRed wax is used for coating of rennet ripening cheese. It
protects the c..
This cloth has multiple uses in cheesemaking. It is a modern version of the tr..
White disposable straining bag. Suitable for cheesemaking or other straining n..
Vinegar mother culture for starting up wine vinegar, apple vinegar, etc.
Great product. Second time I have bought, I have found that a few drops more is best for some cheeses like halloumi, but overall good ingredient.
Products just arrived yesterday, tried them today and I'm very satisfied with the results.
Thanks and Regards,
il prodotto si è rivelato ottimo usando latte crudo, quattro gocce in media per litro formano una cagliata molto densa
arrivato in tempi brevissimi si è dimostrato fin da subito un ottimo acquisto. non è economico rispetto al prodotto acquistato in agraria ma di gran lunga un ottimo rapporto qualità prezzo migliore rispetto a ciò che si trova nelle farmacie. consigliatissimo.
Super dieses Lab. Der Joghurt wird richtig fest und schmeckt viel besser. Man darf nur nicht mehr als einen Tropfen auf ein Liter Milch nehmen, sonst hat man gleich Käse.