Cheese Culture + Liquid Rennet Calcium Chloride Set for Soft and Hard

For all types of milk and cheese: Cheddar, Double Gloucester, Red Leicester, Cheshire, Wensleydale, Lancashire, Derby, Caerphilly, Mozzarella, Cottage cheese, Goudaeese: Ingredients for making cheese With a mix of mesophilic and thermophilic bacteria, you can easily prepare a variety of delicious hard, semi-hard and soft cheeses.t home - Set Calf Liquid Rennet 30 ml for 150 - 500 L of milk Dosage: 3-5 drops per 1 litr milk 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: 0.0881849048 pounds