Rennet tablets FROMASE 50®,
Fromase 50 has a high enzyme activity, having power to coagulate safely any kind of cheese you choose to manufacture, from cow, sheep or goat.
Safety during coagulation is one of the basic wishes of the producer of cheese, and for this reason, the curd should be carefully selected and maintained in the condition necessary to not lose enzymatic activity. Technology manufacturing, curd Fromase 50® has a validity of three years ,
during which, when stored at ambient temperatures, its enzymes remain active.Maintaining the quality of rennet for extended time is achieved both by way of manufacturing the tablet, and their special packaging that protects good tablet exposure to air, moisture, heat, light or other environmental factors. Great for any type of cheese
How to make cheese using rennet FROMASE 50®?
- 1.Add 20-30 ml of clean water (no chlorine) a dash of lemon or vinegar. If the water contains chlorine and add a little milk.
- Crushed tablet of rennet FROMASE 50® and dissolved in a solution ready. Mix until completely dissolved.
- Add liquid into the milk heated to about 35 ° C.
- Mix the milk slowly and steadily for three minutes.
- Allow the mixture to stand for 25-40 minutes, or until it coagulates.
- Cut the curd, then follow the steps for manufacturing cheese type desired.
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