4 X Rennet Chymosin Fast-Set 7 grams Mix for 50 Litres of milk Rennin Cheese salt & Coagulant Tub

• 4 x FAST-SET Rennet and Cheese Salt Mix 7g Tube
• PROFESSIONAL AND DOMESTIC USE
• ENOUGH FOR 200L OF MILK
• FOR SMALL QUANTITIES USE 1/4
• RELIABLE EVERY TIME

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.