Feature(may vary by option.)
●* Rennet Microset Mix has high enzyme activity, having the power to safely coagulate any type of cheese you choose to make, be it cow, sheep or goat. Fresh animal milk only.
●* Non-GMO | Non-Animal | Long Shelf Life | Made in Europe | Suitable for Vegetarians
●* Heat the milk gradually to 35 ° C at low temperature, this is important. First, dissolve the mixture in 30 ml of non-chlorinated water, and then add to the milk mixture for 1-2 minutes.
●* Works on any type of fresh milk. Each sachet contains 5g of mixture. Use each bag for 50 litres of milk or less
●Use: 1 bag for 50 litres of milk, 1.2 bags for 25 litres of milk, 1/4 bags for 12.5 l milk, 1/8 bags for 6 litres of milk
[8 5g]
[5 5g]
[6 5g]
[3 5g]
[10 5g]
Description
How to make cheese using Microset Microbial Rennet Mix? 1. Add a 5 g sachet to 20 to 30 ml of clean water (chlorine-free) and mix well. If the water contains chlorine, add a little milk. 2. Dissolve the rennet mixture in a ready-made solution. 3. Warm the milk gradually to a low temperature (this is important) to about 35 ° C. 4. Add the rennet solution and mix the milk slowly and regularly for a minute. Stop the heat, cover the milk and let the mixture sit for 45 minutes, or until it coagulates. Cut the curd, then follow the steps to make the desired type of cheese. /////