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VEGETABLE LIQUID RENNET 100ml – Produced by the extraction of Cynara
Cardunculus pistols and other macerated, filterated and concentrated vegetable
coaugulants in order to obtain a liquid particularly suitable for milk
cougarization. Like traditional Galium rennet, the casein Kappa decomposes into
milk-containing casein micelles. Cougarization occurs because plant enzymes are
able to modify the proteolytic colloid by allowing the flocculation of other
protein components of the casein. Coagulant activity 1/6,000 so each one takes
on average 30 g of Galium to curd 20/25 liters of milk (4 large spoons).
Practical tests carried out with the help of the Cattolica del Sacro Cuore
University of Piacenza tested a high quality cheeses and a yield of product
equal to the ones carried out with animal rennet. Preserved at a temperature of
+ 4 ° C, does not undergo significant downtime until the expiration date.
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 ..
Formaggi Stagionati 10gRecipe: Pasteurize (optional) full fat milk 72° degrees C° for 15 ..
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..
Cheese Mold - Cheese FormDiameter: 9.8cmHeight: 10cmCheese weight: 0.35kg
Made of high quality cast aluminum with special food safe coating and stainless steel cutting wires...
Plastic Curd Cutter
For food useWidth: 20cmHeight: 15cm
Works perfectly following the instructions. Cheap and lots of it. I've used this to create 3 hard cheese to date, and by the looks of it, it's going to be good for another 100 more!
I've never used animal rennet so can't compare directly; this 5 star review reflects the result of this veggie rennet without comparison.