Cheese Making Bundle
Bundle of goodies to make soft cheese! Everything you need to make soft cheese comprising:
- 25ml Liquid vegetarian rennet - NOT tablets!
- Cheese culture sachet- for professional results every time!
- Superior muslin cloth with oversewn edges - won't fray, longer lasting.
- Pan clip thermometer with both °C and °F measurements.
- Cheese salt - 250ml
1 x 25ml bottle of industrial strength vegetarian rennet, that should be added at a rate of 4 drops per 4.5 litres (1 gallon) of milk to produce an excellent soft cheese. It may also be pre-diluted with a little cold boiled water (say a teaspoonful) to assist when dosing smaller quantities of milk - or simply stir vigorously whilst adding.
The shelf life of the rennet is a full 6 months when stored in a normal fridge.
1 x general purpose cheese culture. These cultures are designed to 'ripen' the milk and acidify it, so that the rennet can do its work, turning the milk into curds and whey. To prolong the life of the culture, please store in the freezer. The culture is made up into a litre of solution and this solution is able to be deep frozen, so that it can be repeatedly used for dozens of batches! An instruction sheet is included.
1 x cheesecloth, measuring 700mm square for hanging up the curds and allowing the whey to fully drain. This cheesecloth has all 4 edges oversewn with overlocked stitching to ensure that it can be washed again and again without any fraying.