Cheese rennet & cultures

Bio geeignet

#FA131307

.Cheese rennet powder BioRen 500 g

BioRen Premium rennet powder is a specialized natural product that ensures particularly high milk yield.Even after 24 months of maturation, no bitterness develops.Standard application: 1.5 to 3 g per 100 L of milk.

€126.50*

43 %

#FA133995

B-grade cheese rennet 50 ml

B-grade product due to best before date 05/2026Best quality, high-grade, pure natural rennet, calf rennet, application 1:15,000 (15 to 25 ml per 100 liters of milk)

Content: 0.05 l (€56.00* / 1 l)

€2.80* €4.95* (43.43% saved)

#FA125177

Blue mold culture 0.5 U

Penicillium Roqueforti PV, freeze-dried starter culture for Roquefort and Stilton. Sufficient for 125 - 150 liters of milk.

€6.49*

#FA75994

Calcium chloride

Along with casein, calcium is the essential ingredient for thickening milk. Pasteurized milk, or seasonal sluggishness in milk, is corrected by adding calcium chloride. Concentration: 34% calcium chloride. Application quantity: 28ml per 100 liters of milk, 1 kg

€14.95*

#117259

Browin Calcium chloride flake form

Contents: 100 g

Calcium is an important component for thickening milk. Highly concentrated powder in ~Flake form, concentration approx. 95%. Application quantity approx. 10 g per 100-150 liters of milk.

€2.50* €4.60* (45.65% saved)

#FA32634

Cheese culture (acid alarm clock)

Freeze-dried starter culture for mixing in 1 liter of milk, also suitable for curds/curds.

€3.99*

#FA33076

Cheese culture Bacterium Linens (red smear)

Freeze-dried starter culture for the production of cheese with red smear, e.g. Limburger and Brie, is sufficient for approx. 1000 liters of milk.

€18.50*

#FA130748

Cheese Culture Feta MFC-4 10U

This cheese culture is a mesophilic starter culture, specially developed for the production of feta, telemes, white cheese, and other brined soft cheeses. It ensures controlled fermentation and contributes to the development of the typical feta flavor as well as the characteristic slightly crumbly texture.

€14.95*

#FA131850

Cheese culture Greek style - Feta

Perfect starter culture for homemade feta.An optimally balanced blend of freeze-dried meso- and thermophilic lactic acid bacteria – ideal for making authentic Greek feta cheese.Easy to use: No special knowledge required.Long shelf life: Freeze-dried for long-lasting effectiveness.High yield: Sufficient for up to 40 liters of milk.Healthy & versatile: Gluten-free, perfect on its own, in salads, or in hot dishes.The selected bacteria ensure a stable fermentation process and consistent flavor – for authentic feta enjoyment at home.

€7.95*

to the product

#FA131862

Cheese Culture Mozzarella

With the mozzarella culture, you can achieve an authentic, flavorful, and perfectly structured mozzarella – just like the Italian original. This carefully developed culture ensures consistently high product quality, a delicate taste, and an ideal texture.Features & Benefits:Consistent Quality: Ensures uniform fermentation behavior and a stable mozzarella structureDelicate Flavor: Develops a mild, milky aroma with a subtle acidic noteOptimal Stretchability: Ideal for producing traditional or industrial mozzarellaEasy to Use: Package for 500 liters of milk

€15.95*

#FA125173

Cheese culture MSE 910

Direct fermentation. For cream, aromatic butter and cheese. Dosage: for 50 to 80 liters of milk.Please refer to your recipe for the dose. Composition in descending order: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremosis, Lactococcus lactis subsp. lactis biovar, diacetylactis, Leuconostoc mesenteroides subsp.cremoris.

€4.95*

#FA125174

Cheese culture MSE 912

Direct fermentation. For butter and semi-hard cheeses such as Gouda and cream cheese.This culture has the property of producing aroma and CO2.Composition:Lactococcus lactis subsp. lactisLactococcus lactis subsp. cremorisLactococcus lactis subsp. lactis biovar diacetylactisLeuconostoc mesenteroides subsp. cremorisDosage: For 50 to 80 liters of milk.

€4.95*

Points: 740

#FA109464

Cheese rennet 50ml

Best quality, high-quality, pure natural rennet, calf rennet, application 1:15,000 (15 to 25 ml per 100 liters of milk)

Content: 0.05 l (€99.00* / 1 l)

€4.95*

#125161

Cheese rennet Berthelot

Contents (L): 1

Best quality, high quality, pure natural rennet, calf rennet with 50mg/l chymosin.

Variants from €7.22*

From €13.99*

to the product

#132067

Cheese wax 1.2 kg

Color: rot

Cheese Wax – Protection and Longevity for Your CheeseCheese wax reliably protects your cheese from bacteria and mold. The wax is heated and melted so that the dry cheese can be evenly dipped in it after the salt bath. This creates a hygienic, protective layer that supports the aging process and preserves the quality of your cheese.

Content: 1.2 kg (€16.63* / 1 kg)

Variants from €19.95*

€19.95*

#FA117261

Browin Cheese wax 150g

Yellow cheese wax to protect against bacteria and unwanted mold.

€3.95*

#FA132065

Coating sponge

The coating sponge for cheese is perfect for evenly applying cheese coating. With its fine, absorbent structure, it spreads the coating cleanly and sparingly on the surface – for optimal protection and even aging of the cheese. Durable, hygienic, and easy to clean – ideal for cheese makers and hobby cheesemakers.

€2.95*

#FA117254

Browin Dry rennet vegan 5x1g

Pack contains 5x1 g dry rennet for 100 liters of milk (1 pack is for 20 liters) Also suitable for vegans - the rennet is 100% vegan (bacteria strain Rhizomucor miehei), together with soy milk it can be used by vegans or people Can be used with lactose intolerance!

€5.60*

#133198

Fruit preparation for yogurt/quark

Flavor: Heidelbeere

Natural Fruit Preparations – The Ideal Refinement in 3kg PackagingGive your yogurt, quark, or desserts an incomparable fruity touch with our high-quality fruit preparations.Your advantages at a glance:Pure Taste: Our fruit preparations contain no preservatives and no synthetic colorings or flavorings.Safe & Long-Lasting: For maximum protection and freshness, the preparations are filled into convenient 3kg cans and then gently pasteurized.Variety of Flavors: Choose from various varieties the perfect complement for your range.Transparency: All details on ingredients and specifications can be found directly in the datasheet under "Downloads".Individual RequestsWe want your products to be as unique as your business. If your desired variety is not listed, feel free to contact us. We will gladly check whether we can produce your requested variety for you.

Content: 3 kg (€9.33* / 1 kg)

Variants from €20.95*

€27.99*

#FA43350

Kefir milk culture

Freeze-dried starter culture for making 1 liter of milk.

From €4.45*

to the product

#108523

Liquid cheese rennet BioRen

Contents: 100 ml

Best quality, high-quality, pure natural rennet, calf rennet with 80% chymosin, application 1:15,000 (15 to 25 ml per 100 liters of milk)

Content: 0.1 l (€109.50* / 1 l)

Variants from €10.95*

€10.95*

#FA117255

Browin 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 milk2. Depending on the type of cheese, heat the milk to 33C and add the rennet and mix3. 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

€4.95*

#FA117263

Browin Quark culture 3g

Freeze-dried lactic acid cheese culture (acid starter) for the production of quark. This accelerates and stabilizes the production of sour milk. Contained bacterial strains: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactococcus lactis subsp. lactis, Lactobacillus lactis subsp. cremorisApplication:Pour 5 liters of low-pasteurized (up to 74C) or fresh milk into a pot and heat up to 40C. Add approx. 0.3 g (approx. 1/5 teaspoon) of bacteria, dissolved in approx. 30 ml of cool water or milk. Leave the whole thing at room temperature for 24 hours (this process allows sour milk to be obtained). Heat the soured milk slowly* to a temperature of 38-45C and maintain the desired temperature until whey is formed (for 30 minutes). Strain the cheese grains onto a cloth and place in the refrigerator for about 8 hours. The quark can be eaten with cream and chives or with fruit. Tip: The lower the temperature, the milder your quark will be. Activity of the product: 1 U. In the case of fresh cow's milk, pasteurization is recommended at a temperature of approximately 65 C for 30 minutes. Storage and storage: In the refrigerator at approx. 4-7C

€8.50*

#FA117334

Browin Strong cheese rennet, vegetarian, liquid 30 ml

Microbial (vegetable), high-dose 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 1 drop of rennet per liter of milk2. Depending on the type of cheese, heat the milk to 33C and add the rennet and mix3. Let it work for about 60 minutes until the product can be processed further Add an appropriate amount of calcium chloride, which has previously been dissolved in a small amount of boiled water, to the milk that has been heated to 30C. Mix and let stand for 10 minutes. Then heat the milk to a temperature of 37-38C and add an appropriate amount of the high-dose rennet. Mix thoroughly. Stop mixing and wait 50-70 minutes until a compact thick layer forms. Cut the resulting thick layer into cubes approx. 1-1.5 cm in size. Stir the resulting cheese grain gently and after about 5 minutes, use the slotted spoon to transfer it to a mold lined with cheesecloth. Let the cheese stand for 20-24 hours. Turn over every few hours. 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

€9.95*

Seite 1 von 2

€10 voucher.

If you sign up for our newsletter.
You will receive €10 for free with your next purchase.