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Rennet seems to be one of the most important ingredients. Without it,
it is impossible to produce cheese - it serves as a major factor for
coagulation and, in addition, it is responsible for completing the
process of cheese curding.
Even though there are alternative and vegetarian types of rennet available to all the professional and amateur cheesemakers,
we highly recommend this Lactoferm Liquid Rennet of animal origin. Each
of the bottles contains 500 ml of highly concentrated (1/10,000) animal
rennet. Due to its properties, it is advisable to store it
refrigerated. You also need to know that animal rennet can be kept in a
fridge for the period of maximum one year.
In order to make the finest home-made cheese, you need to stick to
dosage. However, with this liquid rennet it is very simple - it allows
you to measure the amount of drops very precisely. In case you want to
produce soft curd cheese, just apply 1 drop/l. The dosage for either
white or hard cheese, you need from 4 to 6 drops/l.
This product is preferred if you are going to produce longer aged types of cheese too.
Lactoferm Rennet liquid 250ml ( Animal Rennet )Highly concentrated = 1/10,000. Store refrigerated!Do..
Lactoferm Cheese CultureWhile
it is possible to make your own home-made cheese without the usage o..
Lactoferm Kefir CultureContent 5g. For 1 litre culture. One culture will be
enough for around 15 lo..
Lactoferm - Microbial Rennet1 g of powder is sufficient for 150 l milk.Microbial, highly concentrate..
Powder Rennet 5 x
1g Sachets - 1g Sufficient for 100L of milk (10kg cheese)Microbial rennet is
Cheese and butter spices – Mix for Cheese – 25gReady-to-use spices mixtures, unsalted, ready for use..
Formaggi Freschi 10gRecipe: Pasteurize (optional) full fat milk 72° degrees C°
for 15 seconds...
Caciotta 10g- Cheese CultureCaciotta is a unique type of cheese made especially in the regions ..
10gRecipe: Pasteurize (optional) full fat milk 72° degrees C°
for 15 sec..
Brie 10gRecipe: Pasteurize the milk for 30 minutes at 65° C, then cool to 38° C. Inoculate with the ..
Camembert 10gRecipe: Pasteurize whole milk at 72° C for 15 seconds. When the milk drops to a tempera..
Caprino Fresco 10gRecipe: Pasteurize the whole milk at 72° C for 15 seconds. When the milk drops to ..
Primo Sale 10gRecipe: Pasteurize (optional) full fat milk 72° degrees C° for 15 seconds. When the mi..
Robiola 10gRecipe: Pasteurize (optional) whole milk at 72° C for 15 seconds. When the milk drops to ..
Stracchino 10gRecipe: Pasteurize whole milk at 72° C. When the milk drops
to a temperature of 39° C..
Taleggio 10gRecipe: Heat whole milk at 72° C for 15 seconds. When the milk drops to a temperature of..
Mozzarella Fiordilatte 10gRecipe: At a temperature of 42° C. Add the culture for mozzarella, mix and..
Ricotta 40gRecipe: RICOLAT allows to produce 100% of the ricotta
present in the final processing wh..
Made of high quality cast aluminum with special food safe coating and stainless steel cutting wires...
Stainless Steel Cheese PressWhile making your own cheese, it is obvious that you wish to produce it ..
This Cheese Press is ideal for home cheese maker's and professionals.With this cheese pres..
To measure the pH of a sample of juice, wine must, beer, kombucha, liquid milk and whey.Ideal for Wi..
Great for transferring liquids specially for aromatherapy, winemaking, cheesemaking, beermaking, hom..