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Animal Liquid Rennet 100ml - CALF RENNET | Rennet for cheese make | natural rennet | rennet extract | liquid rennet

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Product ID: 48818185
Brand:
alcofermbrew
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About the item

🧀 Elevate Your Cheese Game with Nature's Best! Experience the rich, authentic flavors of cheese made with natural rennet. Perfect for a variety of cheeses, from mozzarella to pecorino. Includes free calcium chloride to enhance your cheese-making efficiency! Achieve superior curd formation with precise dosage recommendations. Unlock the secrets of artisanal cheese-making with our premium calf rennet! Precise Dosage Natural Rennet Highly Concentrated Animal Liquid Rennet is a natural, highly concentrated rennet extract designed for cheese-making enthusiasts. This 100ml bottle provides the perfect solution for curdling milk, ensuring optimal coagulation and flavor in a variety of cheeses. With precise dosage instructions and a complimentary pack of calcium chloride, this product is essential for achieving professional-quality cheese at home.
  • ANIMAL LIQUID RENNET 100ml + Calcium chloride for FREE - CALF RENNET Is prepared naturally by abomaso frozen and controlled. We extract the contents of the chimasics present in tric mucosa and to obtain a clear, oily color liquid with a good a of chemosine. The quantity needed is about 20 g (two large spoons) for every 20 litres of curdled milk brought to the coagulation temperature of about 36° C..
  • This quantity can be varied according to temperature, milk and the technology used. We recommend this kind of rennet for the preparation of: caciotta, mozzarella, sweet and seasoned pecorino, sweet caciocavallo, robiola, crescenza, marzolino, toma, goat cheese, fresh or seasoned cheeses. Using this rennet we guarantee a great yield and a natural fragrance to the finished product. Kept well closed and in a cool and dark place, does not suffer significant leakage of coagulant activity..
  • Highly Concentrated: 1/10,000. Must be kept in the fridge!.
  • Dosage for curd: 2 drops / 1L.
  • Dosage for cream cheese and hard cheese: 6 - 8 drops / 1L.
  • Calcium Chloride for Cheese - Pack of 10g - 1g for 10L of Milk.
  • Calcium chloride should be added to milk to increase cheese production efficiency, as it improves the consistency and coagulation of milk, and enriches it with calcium..

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