AlcoFermBrew Powder Rennet 25g - Microbial Rennet, Rennet for Cheese, Dry Rennet
Details
- BrandAlcoFermBrew
- Item formPowder
- Item volume20 Litres
- Item weight25 Grams
- Unit count25.00 gram
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Details
- BrandAlcoFermBrew
- Item formPowder
- Item volume20 Litres
Description
🧀 Elevate Your Cheese Game — From Milk to Masterpiece!
- BELGIAN QUALITY ASSURANCE - Manufactured in Belgium, combining European expertise with rigorous quality standards for dependable performance.
- ULTRA CONCENTRATED FORMULA - With a potency ratio of 1:150,000, this powder delivers powerful coagulation for consistent, professional results.
- PRECISION DOSING MAXIMUM YIELD - Just 1 gram transforms 20 liters of milk into rich cheese, minimizing waste and maximizing output.
- SUSTAINABLY SOURCED MICROBIAL RENNET - Crafted from microbial cultures, ensuring a vegetarian-friendly and eco-conscious cheese-making process.
- VERSATILE FOR HARD SEMI HARD CHEESES - Trusted by cheese artisans, perfect for crafting a variety of gourmet cheeses at home or in small-scale production.
AlcoFermBrew Powder Rennet is a 25g microbial rennet powder from Belgium, designed for efficient cheese-making with just 1g per 20L of milk. Its highly concentrated formula (1:150,000) ensures powerful coagulation, ideal for producing hard and semi-hard cheeses with consistent quality. Perfect for professional and home cheese makers seeking sustainable, vegetarian-friendly rennet.
Specifications
| Asin | B01M3UUQC2 |
| Best Sellers Rank | 336,828 in Grocery (See Top 100 in Grocery) 282 in Hard & Semi-Hard Cheese |
| Brand | AlcoFermBrew |
| Country Of Origin | Belgium |
| Customer Reviews | 4.3 4.3 out of 5 stars (113) 4.3 out of 5 stars |
| Item Form | Powder |
| Item Weight | 25 Grams |
| Manufacturer | AlcoFermBrew |
| Unit Count | 25.00 gram |
| Volume | 20 Litres |
Reviews
User
Funktioniert prima
Ich lege damit die Milch für unseren Quark sauer und gebe dafür den Hauch einer Messerspitze auf einen Liter mit Kultur versehene und 3 Stunden vorfermentierte Milch. Das Ganze für einen Joghurtdurchgang in den Multicooker, dann die Käsemasse schneiden, erneut etwa 2-3 h stehen lassen und dann durch ein Küchentuch auspressen - fertig ist der Quark. Wer ihn nicht so sauer mag, muss die Ruhezeiten verkürzen.
User
Utile
Cette poudre est certainement très intéressante pour de grandes quantités de lait, mais pour un usage par quantité limitée c'est difficile de mesurer, ou de peser...
User
Works well!
It works always. Stores well both dry and diluted.The only remark is that it would be better if the product is splitted in smaller sachets. Then it would be easier for consumers to dose it.
User
Nice
Excellent quality, great product to make cheese
User
Gut
Schnelle Lieferung das andere wird sich zeigen da Joghurt ja von vielen Faktoren abhängig ist kann man den lab schlecht beurteilen
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