Your shopping cart is empty!
We’re looking forward to seeing your picture of this product.
We’d love to showcase your photo. It’s always fun to see different products in action, and it can be especially helpful for other customers to see whether the product will work properly.
We review every photo before it is published and reserve the right to deny a photo and comment for any reason.
Pack of 10g fo 20L of milk
Recipe: Pasteurize (optional) whole milk at 72°C for 15 seconds. When the milk drops to a temperature of 38°C. Add the culture for Robiola and leave in incubation for 5 minutes; Mix and, at a coagulation temperature of 34°C, Add the rennet. The curd should be ready after 18/20 minutes. Cut this curd with the curd cutter so as to divide it into slices and then into cubes of 10 cm thick, working with great delicacy and let it rest for 10 minutes. Take off some whey and work the curd with the curd cutter until the pieces have a size of a nut. Shake this curd without breaking it for about 5 minutes and gently place the dough in molds at a temperature of 35°C. Make the first turn after 20 minutes keeping the curd always warm. Second turn after 50 minutes. After a couple of hours turn again and put the cheese in the cell at a temperature of 8°C with humidity in the cell of 80%. Salty in brine 20% NaCl for about 1 hour per kg of cheese.
Lactoferm Liquid Rennet
Rennet seems to be one of the most important ing..
Lactoferm Yoghurt CultureAre you fed up with the quality of the yoghurt available at shops? Or have ..
Lactoferm Yoghurt Bifidus CultureContent 5g.Sufficient for 1 litre of bifidus yoghurt. Can be
Lactoferm - Microbial Rennet
1 g of powder is sufficient for 150 l milk..
Food Colouring Liquid – Orange 25mlPerfect for use on cakes, drinks, gum paste, fondant, pastries, s..
Cheese and butter spices – Mix for Cheese – 25g
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, we know that ..
ANIMAL LIQUID RENNET 100ml – Is prepared naturally by abomaso frozen and controlled..
VEGETABLE LIQUID RENNET 100ml – Produced by the extraction of Cynara Cardunculus pistols ..
LIQUID CHLORIDE OF CALCIUM 100ml
USE: Dissolve the contents of the bott..
Cheesemaking Wax 150g
Red wax is used for coating of rennet ripeni..
This cloth has multiple uses in cheesemaking. It is a modern version of the tr..
Cheesemaking Yellow 150g
Yellow wax is used for coating of rennet ripeni..
There are no reviews for this product.
Tags: Cheese Culture