Trakya Peynir Liquid Cheese Rennet for Home Cheesemaking 100g
Trakya Peynir Liquid Cheese Rennet is a traditional microbial enzyme solution designed for crafting fresh homemade cheese. This high-quality rennet helps transform fresh milk into firm curds, making it ideal for home cooks who want to control the quality and purity of their dairy products.
Key Ingredients
- Full ingredient list on packaging
How to Use
- Heat 5 liters of fresh milk to 70°C (158°F), then cool it down quickly to 30-35°C (86-95°F).
- Add one capful (approx. 7g) of rennet to the milk and stir gently.
- Cover and let sit for at least 2 hours until the curd forms.
- Slice the curd while in the pot and wait 10 minutes for the whey to release.
- Transfer to a cheesecloth, hang to drain for 2-3 hours, then press under a weight for another 3-4 hours.
- Slice, salt, and refrigerate for at least 3-4 hours before serving.
- Traditional liquid formula for consistent curdling
- Suitable for various types of homemade fresh cheese
- Easy-to-follow ratio for small-batch cheesemaking
- 100g bottle provides multiple uses for home kitchens