Rennet and Cultures
Cheese ferment/ Cheese-starter Braumarkt for 1 l
Cheese fermentation in powder form (= cheese acid). Acidifies the milk needed for the production of cheese, flat cheese, buttermilk and butter.
To make 1 liter of "mother" acid culture. One bag is sufficient for the acidification of 100 litres of milk.
Usage:
Heat milk to 90 degrees Celsius for a few minutes and let it cool to 20 degrees Celsius.
Stir the contents of the starter bag in a little bit of the milk and, if it is free of lumps, mix it with the rest.
Now leave the self (covered) 24 hours at 20 degrees Celsius. Then the acid is ready to use.
The acid must smell fresh/sour, if this is not the case, leave it to acidify for a few more hours.
Contents bag 5 grams.
Dosage:
3% for buttermilk, 6% for (whipped) cream.
You can easily freeze this "mother" acid in small portions for later use.
Can be re-used many times.
ATTENTION: You should use double the amount of frozen acid culture!
Including Dutch and English instructions!
Rennet liquid 50 ml
Highly concentrated : 1 / 10,000. Keep in the refrigerator!
Dosage for soft and flat cheese: 1 ml per 10 liters of cheese milk.
Dosage for white cheese and hard cheese: 2 - 3 per 10 liters of cheese milk.
Vegetarian rennet liquid 50 ml
Vegetarian rennet liquid 50 ml, microbial (vegetable), thus suitable for vegetarians.
Dosage:
for soft cheeses: 2-3 drops /ltr ( = 15 ml/100 ltr.)
for hard cheese 3-4 drops /ltr. (= 25 ml/100 ltr.)
Rennet liquid 250 ml
Highly concentrated : 1 / 10,000. Keep in the refrigerator!
Dosage for soft and flat cheese: 1 ml per 10 liters of cheese milk.
Dosage for white cheese and hard cheese: 2 - 3 per 10 liters of cheese milk.
Vegetarian rennet powder 25 grams
It preserves much better than the liquid rennet and is of non-animal origin. Ideal for use in warm areas.
Microbial, highly concentrated: 1 / 150,000.
1 gram is sufficient for 150 liters of milk.
Mould culture penicillium candidum for 250-300 l
For making special French cheeses (Brie, Camenbert).
Vegetarian rennet liquid 250 ml
Liquid rennet, microbial (vegetable), thus suitable for vegetarians.
Dosage:
for soft cheeses: 2-3 drops /ltr ( = 15 ml/100 ltr.)
for hard cheese 3-4 drops /ltr. (= 25 ml/100 ltr.)
Mould culture penicillium roqueforti for 500 l
For making special French cheeses of the Roquefort, the Danish blue type.
Vegetarian rennet powder 100 grams
It preserves much better than the liquid rennet and is of non-animal origin. Ideal for use in warm areas.
Microbial, highly concentrated: 1 / 150,000.
1 gram is sufficient for 150 liters of milk.
Rennet liquid 1000 ml
Highly concentrated : 1 / 10,000. Keep in the refrigerator!
Dosage for soft and flat cheese: 1 ml per 10 liters of cheese milk.
Dosage for white cheese and hard cheese: 2 - 3 per 10 liters of cheese milk.
Mould culture linens for 500 l
For making cheeses with a red touch on the rind, such as for instance Limburger and Brick.
Vegetarian rennet powder 500 grams
It preserves much better than the liquid rennet and is of non-animal origin. Ideal for use in warm areas.
Microbial, highly concentrated: 1 / 150,000.
1 gram is sufficient for 150 liters of milk.
