AlcoFermBrew Liquid microbial rennet strong - 30ml | Liquid Rennet | Cheese Rennet
KZT 25014
Price Details
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Prepare your favorite cheeses at home effortlessly with our vegetarian liquid microbiological rennet!
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What Stands Out
Информация о продукте
Who Should Buy?
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Home Cheesemakers
Ideal for enthusiasts experimenting with cheese-making at home, providing a reliable coagulation process for various cheeses.
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Professional Chefs
Useful for chefs seeking high-quality rennet for crafting gourmet cheeses in restaurants, ensuring consistent results.
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Dairy Farmers
Beneficial for dairy farmers wanting to produce cheese from their milk, enhancing profitability and product variety.
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Beginners
Not suitable for absolute beginners who may lack experience handling rennet and cheese-making processes effectively.
ОПИСАНИЕ ТОВАРА
AlcoFermBrew Liquid microbial rennet strong - 30ml | Liquid Rennet | Cheese Rennet
Вопросы и ответы клиентов
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вопрос:
Is this rennet suitable for vegan diets?
отвечать: No, it is suitable for vegetarians but not for vegans as it is derived from fungi. -
вопрос:
Can I use this rennet for plant-based cheeses?
отвечать: Yes, it can be used with plant milks such as soy, rice, or coconut. -
вопрос:
How much cheese can I make with one bottle?
отвечать: One bottle can be used to curdle up to 500 litres of milk, making a large quantity of cheese.
AlcoFermBrew Editorial Review
Customer Reviews & Ratings
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5 звезда
100%
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4 звезда
0%
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3 звезда
0%
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2 звезда
0%
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1 звезда
0%
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Плюсы
- Easy to use
- High quality
- consistent results
- Great for various cheeses
Минусы
- A bit thicker than some prefer.
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Product Price History
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KZT 25014
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Особенности и преимущества
- Ideal for vegetarians, made from Rhizomucor miehei fungi.
- Allows you to make a variety of cheeses including cottage, yellow, and mould.
- High efficiency: 10 drops can curdle up to 10 litres of milk.
- One package can handle up to 500 litres of milk.
- Universal use with cow, goat, sheep, and even plant-based milks.
- Easy dosage with no weighing required for home cheese making.
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