Cheese Culture 5g + Microbial Rennet 25g Calcium Chloride 10g Cheesemaking Set

For all types of milk and cheese: Cheddar, Double Gloucester, Red Leicester, Cheshire, Wensleydale, Lancashire, Derby, Caerphilly, Mozzarella, Cottage cheese, Gouda WIth a mix of mesophilic and thermophilic bacteria, you can easily prepare a variety of delicious hard, semi-hard and soft cheeses. 1 g of rennet is sufficient for 20 litres of milk. It will be useful for making products out of cow milk, as well as goat milk and soy milk. Cultures: One package is enough to process up to 50 liters of milk, allowing you to make a large amount of cheese at once. Calcium Chloride for Cheese 10g / 100L Milk Calcium chloride should be added to milk to increase cheese production efficiency, as it improves the consistency and coagulation of milk, and enriches it with calcium., Weight: 0.110231131 pounds