Make great sauces and spreads from any cheese. 100 grams
Methyl Red pH indicator for Feta brine. 10 ml
3 Set of Hard Professional Cheese Knives
Red Cheese Wax 800 grams
1 ml plastic safety pipette for cheese making
Rennet is the curdling enzyme use in cheese making. This is animal rennet from calf stomachs and is recommended for all cheeses that are to be matured for a long time. 10 Capsules per sachet. Each capsule enough for 20L milk or less.
Lactase enzyme breaks lactose down into glucose and galactose, thus enabling anyone that is lactose intolerant to consume the treated milk or products made from the milk. 100 ml bottle
Plug into wall and plug chest freezer/fridge into unit to set on your ideal temperature. Ideal for cheese maturation.