We specialize in hard to find items
All Categories
6 X Rennet Chymosin Fast-Set 7 grams Mix Rennin Cheese salt & Coagulant Tub
Share Tweet
*Price and Stocks may change without prior notice
*Packaging of actual item may differ from photo shown
- Electrical items MAY be 110 volts.
- 7 Day Return Policy
- All products are genuine and original
- Cash On Delivery/Cash Upon Pickup Available
6 X Rennet Chymosin Fast-Set 7 grams Mix Rennin Features
-
6 x FAST-SET Rennet and Cheese Salt Mix Each Tube 7grams
-
PROFESSIONAL AND DOMESTIC USE
-
1 tube per 50 L of milk
-
FOR SMALL QUANTITIES USE 1/4
-
RELIABLE EVERY TIME
About 6 X Rennet Chymosin Fast-Set 7 Grams Mix Rennin
Fast-Set is the cheese-making enzyme chymosin (also known as rennin). It is identical to the animal product but is obtained instead from a genetically-modified dairy yeast, Kluyveromyces lactis. (This, or a similar enzyme obtained from another GM source is used to make about 90% of the cheese produced in the UK.) Fast-Set is used instead of calf chymosin for coagulating milk proteins during cheese-making. Its performance and properties are identical to calf chymosin.Fast-Set will coagulate safely any kind of cheese you choose to manufacture, from cow, sheep or goat. Safety during coagulation is one of the basic wishes of the producer of cheese, and for this reason, the curd should be carefully selected and maintained in the condition necessary to not lose enzymatic activity. Technology manufacturing, curd.It has a validity of three years , during which, when stored at ambient temperatures, its enzymes remain active.Maintaining the quality of rennet for extended time is achieved both by way of manufacturing the tablet, and their special packaging that protects good the mix exposure to air, moisture, heat, light or other environmental factors. Great for any type of cheese.How to make cheese using rennet Fast-Set 1.Add 20-30 ml of clean water (no chlorine) a dash of lemon or vinegar. If the water contains chlorine and add a little milk. Add and dissolved Fast-Set in a solution ready. Mix until completely dissolved. Add liquid into the milk heated to about 35 ° C. Mix the milk slowly and steadily for three minutes. Allow the mixture to stand for 25-40 minutes, or until it coagulates. Cut the curd, then follow the steps for manufacturing cheese type desired.
