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From Burkina Faso

Microbial Meito Rennet Cheese Enzyme Homemade Cheese making 3 x 1 gr. (for 78 gallons/300L of milk)

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Product ID: 61371515
Brand:
vantexi
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About the item

🧀 Cheese-making made chic and simple! Create delicious cheese while reducing store-bought waste! Effortless cheese-making with clear guidelines! Unleash your inner cheesemonger with ease! Elevate your culinary game right in your kitchen! From feta to hard cheeses, the choice is yours! Homemade cheese 100L milk per sachet 3x1g sachets The Microbial Meito Rennet Cheese Enzyme allows you to create a variety of cheeses at home with just one sachet per 100 liters of milk. Each pack contains three 1g sachets, perfect for both novice and experienced cheese makers. With easy-to-follow instructions, you can craft everything from soft cheeses like feta to hard varieties, all while enjoying a sustainable and rewarding culinary experience.
  • Rennet Meito will allow you to cook a delicious cheese: feta cheese, sului, feta, etc. at home without unnecessary trouble. 1 sachet (1g) of n is designed for 100 liters of milk..
  • Cheese rennet Meito (microbial renin) is used in the production of soft and hard cheese, both at home and in production..
  • Using Meito Rennet for Cheese Making , you can make: ordinary homemade cheese, pickled cheeses (feta cheese, sului, feta, etc.), as well as almost all known hard cheese varieties..
  • How to use: Dissolve the required a of rennet for cheese making in a cup of cold water at the rate of 1 g (one bag) per 100 liters of milk. Stirring the solution, add it to warm milk at a temperature of 35 ° C..
  • If you need to use 8-10 liters of milk, then use 1/10 of the bag. If you make cheese constantly and gradually: dilute one bag in 200 ml of pre-boiled and chilled water and store in the refrigerator in a jar with a tightly closed lid, periodically measuring the right a..

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