Käsegenuss selbst gemacht – einfach und vielfältigOb Feta, Camembert, Philadelphia oder Ricotta – mit diesem Buch gelingt dir die Käseherstellung auch zuhause.Es enthält alle Grundlagen, um Frisch- und Weichkäse ohne großen Aufwand selbst zu machen.Frankreich, das „Käseland“ schlechthin, liefert die Vorlagen: 85 Rezepte zeigen dir, wie du bekannte Sorten wie Brie, Mozzarella oder Ziegenkäse sowie Spezialitäten wie Schafskäse, Skyr oder Blauschimmelkäse selber herstellst.Dank Schritt-für-Schritt-Fotos, praktischen Tipps und Erklärungen zur Fehlervermeidung wirst du sicher durch den Prozess geführt.Auch Joghurts, Kefir und Quark lassen sich mit wenig Aufwand herstellen.Ein Muss für alle, die Käse lieben und wissen möchten, was wirklich drinsteckt.272 Seiten, durchgehend farbig bebildert, 16,5 x 24,5 cm, Softcover.
BioRen Premium rennet powder is a specialized natural product that ensures particularly high milk yield.Even after 24 months of maturation, no bitterness develops.Standard application: 1.5 to 3 g per 100 L of milk.
B-grade product due to best before date 05/2026Best quality, high-grade, pure natural rennet, calf rennet, application 1:15,000 (15 to 25 ml per 100 liters of milk)
BBQ Willi Spice Marinade in the 500g Can – The All-Rounder for True Grill MastersWhy BBQ Willi Belongs in Your Spice Cabinet:Hearty & Spicy: A perfectly balanced blend that enhances the natural flavor of the meat instead of overpowering it.Versatile Use: Ideal for pork, poultry, and beef. It also gives vegetables a strong, rustic note.Easy to Use: ready-to-use spice marinade 70-80g/kgFlavor Profile:BBQ Willi impresses with a harmonious balance of mildly sweet paprika, a subtle smoky note, and finely tuned herbs. It is not too spicy but provides exactly the right depth that a genuine barbecue needs.Larger packages available on request.
Along with casein, calcium is the essential ingredient for thickening milk. Pasteurized milk, or seasonal sluggishness in milk, is corrected by adding calcium chloride. Concentration: 34% calcium chloride. Application quantity: 28ml per 100 liters of milk, 1 kg
Calcium is an important component for thickening milk. Highly concentrated powder in ~Flake form, concentration approx. 95%. Application quantity approx. 10 g per 100-150 liters of milk.
This cheese culture is a mesophilic starter culture, specially developed for the production of feta, telemes, white cheese, and other brined soft cheeses. It ensures controlled fermentation and contributes to the development of the typical feta flavor as well as the characteristic slightly crumbly texture.
Cheese Culture Bacterium Propioni PX-5 Dose for 500l of Milk. Supplementary culture for the characteristic large holes and the typical sweet-nutty aroma in hard and semi-hard cheeses.Properties & Effects:Hole Formation:
The formation of CO2 during ripening creates the desired round holes ("eyes").
Aroma Booster:
Gives the cheese a distinctive, nutty note. Yield: The 5 DCU pack is highly concentrated and precisely designed for inoculating 500 liters of milk. Application: Ideal for Emmental types, Maasdam, Appenzeller-style, or nutty hard goat cheeses.
With the mozzarella culture, you can achieve an authentic, flavorful, and perfectly structured mozzarella – just like the Italian original. This carefully developed culture ensures consistently high product quality, a delicate taste, and an ideal texture.Features & Benefits:Consistent Quality: Ensures uniform fermentation behavior and a stable mozzarella structureDelicate Flavor: Develops a mild, milky aroma with a subtle acidic noteOptimal Stretchability: Ideal for producing traditional or industrial mozzarellaEasy to Use: Package for 500 liters of milk
Direct fermentation. For cream, aromatic butter and cheese. Dosage: for 50 to 80 liters of milk.Please refer to your recipe for the dose. Composition in descending order: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremosis, Lactococcus lactis subsp. lactis biovar, diacetylactis, Leuconostoc mesenteroides subsp.cremoris.
Direct fermentation. For butter and semi-hard cheeses such as Gouda and cream cheese.This culture has the property of producing aroma and CO2.Composition:Lactococcus lactis subsp. lactisLactococcus lactis subsp. cremorisLactococcus lactis subsp. lactis biovar diacetylactisLeuconostoc mesenteroides subsp. cremorisDosage: For 50 to 80 liters of milk.
Plastic Cheese Slicer – Precise Cutting Made EasyWith the plastic cheese slicer, you can cut cheese quickly, cleanly, and evenly.Dimensions:• Size: 26 mm x 11 mm• Handle length: 120 mm• Total length: 38 mm
Make cheese and dairy products yourself - with this book you can do it very easily With simple step-by-step instructions you will learn everything about cheese curds, stirring, renneting, drying and maturing. You can try, experiment and of course taste to your heart's content.You don't need any special tools, but you will get tips on how to upcycle a yoghurt pot into a cheese mold andwhich milk you can use . With different spices you can complete your cheese according to your taste.Over 40 recipes from mascarpone, mozzarella, feta to halloumi, blue, white and red mold cheese to Gouda and Tilsiter and ricotta.Not forgetting cream cheese, hard cheese, paneer, burrata over blue cheese and yogurt. 150 pages. ~
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