Zgłaszanie błędów przy pomocy tego formularza możliwe jedynie wewnątrz sieci Browin. Zgłoszenie trafia bezpośrdnio do odpowiedniej grupy na Basecampie. Należy się zalogować przez Basecampa, aby dodać błąc. Kliknij w przycisk poniżej.
Perfect for home cheese making – with this microbiological rennet you will be able to make any rennet cheese (fresh, short-aged, long-aged, mould, etc.), characterised by unique flavour and aroma. ... more >
Are you on a vegetarian diet? Do you avoid products of animal origin but want to enjoy delicious cheeses without worrying about their ingredients? We have a method for achieving that! Prepare you favourite cottage, yellow, and mould cheese types at your own home – it is extremely easy when using our liquid microbiological rennet!
Microbiological rennet is an enzymatic preparation obtained from Rhizomucor miehei fungi, which is a perfect substitute of calf rennet. Using this product, you can make your favourite cheese from all kinds of fresh milk: cow milk (also pasteurised at low temperature (up to 74°C)), goat milk, and sheep milk, as well as milk enriched with plant milk, without worrying about the composition of the final product!
A single packaging contains 30 ml of rennet with activity of 250 000 MCU/mL. Just 10 drops are enough to make cheese from whole 10 litres of milk! The liquid form facilitates dosing the product, which does not have to be weighed out, making cheese making even easier and more pleasant!
After opening, the product should be stored sealed tight in refrigerated conditions.
How to use:
Add an appropriate amount of calcium chloride – dissolved in advance in a small amount of boiled water – to milk heated up to 30°C. Mix everything and leave it for 10 minutes. Next, heat the milk up to the temperature of 37-38°C and add an appropriate dose of rennet, dissolved in advance in 50 mL of water with temperature of 37-38°C. Mix thoroughly. Stop the mixing and wait 50-70 minutes so that a firm curd can form. Cut the curd formed into 1-1.5 cm cubes. Mix the grain so created and after about 5 minutes move it with a strainer ladle into a mould lined with cheese making cloth. Leave the cheese for 20-24 hours. Turn it over every few hours.
Storage: After opening, the product should be stored sealed tight in refrigerated conditions.
Ingredients: microbiological rennet, sodium chloride, preservative: sodium benzoate
Product yield: 500 l of milk
Volume: 30 ml