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50 ml. Liquid Rennet & 50 ml. Calcium Chloride CaCl2-37% For All Types Home Made Cheese Natural & Traditional - Feta, Mozzarella, Halloumi, Cheddar, Goat Cheese, Manchego

Description:

  • 50 ml. Microbial Rennet & 50 ml. Calcium Chloride CaCl2 - 37%
  • Sliven's Rennet by Biokom has a high enzyme activity, having the power to coagulate safely any kind of cheese you choose to manufacture, from cow, sheep or goat milk
  • 5 Drops of Rennet per 1 litre of Milk (Fresh Animal Milk Only)
  • Calcium Chloride - CaCl2 results in a firmer setting curd that is easier to cut when making hard cheeses. Recommended to be used with homogenised Milk
  • 5 Drops of Calcium Chloride per 1 litre of milk

  • Microbiological Rennet for all types of cheese Recipe for Fetta Cheese 1. Measure the exact amount of fresh milk in a clean container and heat to 35 ° C 2. (THIS STEP IS OPTIONAL) For each litre of milk add 1-2 tablespoons of yoghurt starter/live yogurt (a shop bought yoghurt not going to work!) and stir 3. In a tablespoon of boiled and cooled water, dissolve 5 drops of rennet (for each litre of milk). 4. Pour the dissolved rennet into the milk, stirring well and then soothe it. 5. The milk is curdled after 10-15 minutes. Allow 60 minutes to set (harden) well. Under light pressure it should peel off the walls of the vessel. 6. Cut the cheese with a clean knife into 2 cm cubes and let it stand for another 20 minutes. 7. Stir the resulting cubes lightly and leave the mixture to stand for another 15 minutes. 8. Pour the mixture into the pre-evaporated and boiled original cheese strainer and drain. 9. Tighten the strainer and press with a heavy object (1/2 of the weight of the resulting cheese) for 30 minutes. Double the weight and press the cheese for 4 hours. 10. Untie the strainer and remove the fresh cheese. It is ready for consumption. 11. If desired, salt the cheese in brine (1 litre of water - 220 g of salt), for 16 - 18 hours at 15 ° C 12. You can leave your homemade cheese in a well-closed container with fresh brine to mature for 45 days at 10 ° C. Depending on the season, the milks have a different curdling ability. If the milk is not curdled to step 5, repeat steps 1 to 4. To ensure the good quality of your cottage cheese, the milk you use must be clean - free of preservatives, antibiotics, and other additives. Do not use milk with added milk powder!

    Legal Disclaimer

    Please check your local laws before purchasing this product

    Details:

    50 ml. Liquid Rennet & 50 ml. Calcium Chloride CaCl2-37% For All Types Home Made Cheese Natural & Traditional - Feta, Mozzarella, Halloumi, Cheddar, Goat Cheese, Manchego

    Product ID: KO08FZE8QI4
    |

    Returns & Warranty policies

    Imported From: United Kingdom

    At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

    Every product in the BOLO catalogue is sourced through our Verified Global Supply Network of verified sellers, authorized distributors or directly from the manufacturer.

    Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

    If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

    Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

    While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

    Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

    BOLO operates in accordance with the laws and regulations of Qatar. Any items found to be restricted or prohibited for sale within the Qatar will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in Qatar are listed on our website.

    All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

    All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

    Similar suggestions by Bolo

    50 ml. Liquid Rennet & 50 ml. Calcium Chloride CaCl2-37% For All Types Home Made Cheese Natural & Traditional - Feta, Mozzarella, Halloumi, Cheddar, Goat Cheese, Manchego

    Product ID: KO08FZE8QI4
    50 ml. Liquid Rennet & 50 ml. Calcium Chloride CaCl2-37% For All Types Home Made Cheese Natural & Traditional - Feta, Mozzarella, Halloumi, Cheddar, Goat Cheese, Manchego-0
    |

    Returns & Warranty policies

    Imported From: United Kingdom

    At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

    Every product in the BOLO catalogue is sourced through our Verified Global Supply Network of verified sellers, authorized distributors or directly from the manufacturer.

    Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

    If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

    Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

    While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

    Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

    BOLO operates in accordance with the laws and regulations of Qatar. Any items found to be restricted or prohibited for sale within the Qatar will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in Qatar are listed on our website.

    All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

    All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

    Description:

  • 50 ml. Microbial Rennet & 50 ml. Calcium Chloride CaCl2 - 37%
  • Sliven's Rennet by Biokom has a high enzyme activity, having the power to coagulate safely any kind of cheese you choose to manufacture, from cow, sheep or goat milk
  • 5 Drops of Rennet per 1 litre of Milk (Fresh Animal Milk Only)
  • Calcium Chloride - CaCl2 results in a firmer setting curd that is easier to cut when making hard cheeses. Recommended to be used with homogenised Milk
  • 5 Drops of Calcium Chloride per 1 litre of milk

  • Microbiological Rennet for all types of cheese Recipe for Fetta Cheese 1. Measure the exact amount of fresh milk in a clean container and heat to 35 ° C 2. (THIS STEP IS OPTIONAL) For each litre of milk add 1-2 tablespoons of yoghurt starter/live yogurt (a shop bought yoghurt not going to work!) and stir 3. In a tablespoon of boiled and cooled water, dissolve 5 drops of rennet (for each litre of milk). 4. Pour the dissolved rennet into the milk, stirring well and then soothe it. 5. The milk is curdled after 10-15 minutes. Allow 60 minutes to set (harden) well. Under light pressure it should peel off the walls of the vessel. 6. Cut the cheese with a clean knife into 2 cm cubes and let it stand for another 20 minutes. 7. Stir the resulting cubes lightly and leave the mixture to stand for another 15 minutes. 8. Pour the mixture into the pre-evaporated and boiled original cheese strainer and drain. 9. Tighten the strainer and press with a heavy object (1/2 of the weight of the resulting cheese) for 30 minutes. Double the weight and press the cheese for 4 hours. 10. Untie the strainer and remove the fresh cheese. It is ready for consumption. 11. If desired, salt the cheese in brine (1 litre of water - 220 g of salt), for 16 - 18 hours at 15 ° C 12. You can leave your homemade cheese in a well-closed container with fresh brine to mature for 45 days at 10 ° C. Depending on the season, the milks have a different curdling ability. If the milk is not curdled to step 5, repeat steps 1 to 4. To ensure the good quality of your cottage cheese, the milk you use must be clean - free of preservatives, antibiotics, and other additives. Do not use milk with added milk powder!

    Legal Disclaimer

    Please check your local laws before purchasing this product

    Details:

    Similar suggestions by Bolo