Browin Liquid vegetarian cheese rennet 50 ml

Product number: FA117255

€4.95 *

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Produkt-Highlights

auch für Vegetarier geeignet
zur Zubereitung von Kuh-, Ziegen- und Sojamilch

Beschreibung

Product information "Liquid vegetarian cheese rennet 50 ml"

Microbial (vegetable) rennet for the production of cow, goat and soy milk. The bacterial strain Rhizomucor miehei it contains is also suitable for making vegan cheese.

Application:
1. Measure 5 g of rennet per liter of milk
2. Depending on the type of cheese, heat the milk to 33C and add the rennet and mix
3. Allow to work for approx. 60 minutes until the product can be processed further

Additional information:
Depending on the type of cheese, it is necessary to add the appropriate amount of calcium chloride. The optimal PH value for the effect of the rennet is between 6 and 7.

Storage and storage:
In the refrigerator at approx. 4-7C

Hersteller

BROWIN
Pryncypalna-Straße129/141
93373 ODZ
PL
[email protected]
GTIN/EAN: 5908277707293

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#FA117257

Calcium chloride liquid 50ml

Calcium is an important component for thickening milk. Concentration 33%. Application quantity approx. 20-25 ml per 100 liters of milk. Dosage:40 drops (2 ml) for 10 liters of fresh milk 80 drops (4 ml) for 10 liters (low) pasteurized milk Application:Dissolve the appropriate amount of calcium chloride in 50 ml of boiled water and then add it to the milk. Add the calcium chloride before adding rennet and bacterial cultures

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#FA117266

Cheese mat 25 x 25 cm

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Delicious cheese simply homemade

Käsegenuss selbst gemacht – einfach und vielfältigOb Feta, Camembert, Philadelphia oder Ricotta – mit diesem Buch gelingt dir die Käseherstellung auch zuhause.Es enthält alle Grundlagen, um Frisch- und Weichkäse ohne großen Aufwand selbst zu machen.Frankreich, das „Käseland“ schlechthin, liefert die Vorlagen: 85 Rezepte zeigen dir, wie du bekannte Sorten wie Brie, Mozzarella oder Ziegenkäse sowie Spezialitäten wie Schafskäse, Skyr oder Blauschimmelkäse selber herstellst.Dank Schritt-für-Schritt-Fotos, praktischen Tipps und Erklärungen zur Fehlervermeidung wirst du sicher durch den Prozess geführt.Auch Joghurts, Kefir und Quark lassen sich mit wenig Aufwand herstellen.Ein Muss für alle, die Käse lieben und wissen möchten, was wirklich drinsteckt.272 Seiten, durchgehend farbig bebildert, 16,5 x 24,5 cm, Softcover.

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