i-Deal 10 x RENNET & CHEESE SALT MIX 4g POUCH For any type of cheese 1 pouch for 50 litres of milk

• 10 x Rennet and Cheese Salt Mix 4g Pouches
• PROFESSIONAL AND DOMESTIC USE
• ENOUGH FOR 500L OF MILK
• FOR SMALL QUANTITIES USE 1/4
• RELIABLE EVERY TIME

Rennet GRANULES AND CHEESE SALT MIX 10 X 50L from BEST4KITS has a high enzyme activity, having power to coagulate safely any kind of cheese you choose to manufacture, from cow, sheep or goat. Safety during coagulation is one of the basic wishes of the producer of cheese, and for this reason, the curd should be carefully selected and maintained in the condition necessary to not lose enzymatic activity. Technology manufacturing, curd.It has a validity of three years , during which, when stored at ambient temperatures, its enzymes remain active.Maintaining the quality of rennet for extended time is achieved both by way of manufacturing the tablet, and their special packaging that protects good tablet exposure to air, moisture, heat, light or other environmental factors. Great for any type of cheese THIS LISTING IS FOR 10 pouches ONLY How to make cheese using rennet mix 1. Add 20-30 ml of clean water (no chlorine) a dash of lemon or vinegar. If the water contains chlorine add a little milk. Add the rennet mix and dissolved in a solution ready. Mix until completely dissolved. Add liquid into the milk heated to about 35 ° C. Mix the milk slowly and steadily for three minutes. Allow the mixture to stand for 40 minutes, or until it coagulates. Cut the curd, then follow the steps for manufacturing cheese type desired.