Rennet Powder 25 gr for 800 Kg of Milk

Rennet Powder 25 gr for 800 Kg of Milk FS0004

Made in Greece

The Rennet Powder 25 gr for 800 Kg of Milk is suitable to coagulate 800 Kg of Milk. The Rennet Powder 25 gr for 800 Kg of Milk is powdered, calf rennet without preservatives. The Rennet Powder 25 gr for 800 Kg of Milk is required for cheese production.

Use Instructions for Rennet and Cheese Production

1. Drain the milk.
2. Pasteurize the milk, i.e. heat the milk for 30 minutes, at 65 °C.
3. Cool the milk by lowering the temperature to 32 - 34 °C. At this temperature we will keep it throughout the coagulation.
4. Add the Culture for White Cheeses.
5. Add so much Rennet Powder so that the milk can coagulate to 45 - 60 minutes, at 30 - 35 °C (summer or winter).
6. The Rennet Powder 25 gr for 800 Kg of Milk is one dose for 800 Kg of milk.
7. Dissolve the Rennet Powder in some clean water along with a teaspoon of cooking salt.
8. Pour the solution that we made into 800 Kg of milk and stir well for 2 - 3 minutes. The milk will thicken in 45 - 60 minutes.
9. Cut the Curd to almond-sized and extract the whey.
10. Add to the Curd, cooking salt 1%.
11. Export the curd into cheesecloths or cheese molds of dimensions: 10 x 10 x 15 cm, so that the weight of the cheese is 800 - 1000 gr.
12. Let the cheese drain and invert it twice, from 1 hour or more, until the cheese has to be tightened.
13. Put the cheese into containers with brine 12%.
14. Seal the containers.
15. Let the cheese ripen for 10 days, 18 °C.
16. Keep the cheese stored for 1 - 3 months, at 10 °C.

When we use Rennets, we must be careful:

1. Add only the Rennet you need.
2. The measuring tape should be clean and dry.
3. The container of rennet must always be closed and stored in a dry and cool place.

• Excellent Quality.
• Calf Rennet.
• Without Preservatives.
• Powder Form.
• Ideal for 800 kg of Milk.
• Perfect to Coagulate Milk.

Dimensions:
• Length: 4.7 cm.
• Width: 4.7 cm.
• Height: 8 cm.
• Weight: 50 gr.

Instructions for Use of Powder Rennet

We dissolve the required amount of rennet (cheese starter) in a small amount of cold water, preferably without chlorine. We add a little table salt (optional) to facilitate its dissolution. We pour the rennet solution into milk at a temperature of 32-34 degrees Celsius (to which we have already added the culture or yogurt) and mix well. We leave the mixture undisturbed until it coagulates.