Studio : RENNET Romagna

Publisher : RENNET Romagna

Product Description
ROMAGNA Rennet granules 10G pouch fot 1000L of milk . has a high enzyme activity, having power to 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 ROMAGNA-Rennet has a long shelf life validity , 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 tablet exposure to air, moisture, heat, light or other environmental factors. Great for any type of cheese THIS LISTING IS FOR 1(one) POUCH ONLY / 10g.How to make cheese using rennet ROMAGNA-Rennet 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 Rennet and dissolved 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. 1 x 10g pouch GRANULES.
0