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Cheese making

Everything a cheese maker needs

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Cheese making

Everything a cheese maker needs

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Measuring Jug 3 l Measuring Jug 3 l
made of plastics
€6.81 *
Nylon Filter Bag, coarse, large Nylon Filter Bag, coarse, large
fits brewing buckets of 25 l Filter bag madeof High Tech - filter nylon, can be boiled for cleaning! For the filtration of must or as a little press bag. Also suitable for boiling herbs, hops,… or during the brewing process. Domensions:...
€19.58 *
MEASURING CYLINDER Jar, 250 ml grad. MEASURING CYLINDER Jar, 250 ml grad.
All our graduated cylinders are food safe.
€12.90 *
MEASURING CYLINDER jar, 100 ml grad. MEASURING CYLINDER jar, 100 ml grad.
All our graduated cylinders are food safe.
€7.70 *
MEASURING CYLINDER plastic, 100 ml grad. MEASURING CYLINDER plastic, 100 ml grad.
All our graduated cylinders are food safe.
€6.50 *
MEASURING CYLINDER plastic, 250 ml grad. MEASURING CYLINDER plastic, 250 ml grad.
All our graduated cylinders are food safe.
€10.90 *
LABTABLETTEN, quarter embossing, 20pcs. LABTABLETTEN, quarter embossing, 20pcs.
Rennet tablets are used to precipitate the milk protein, the so-called casein. To do this, rennet, an enzyme made from calves' stomachs, is added. If the rennet ability is good, the milk will form a gelatinous substance called curd after...
€12.00 *
Rennet Powder, Can with 25g Rennet Powder, Can with 25g
Microbial, highly concentrated: 1/150,000. 1 g of powder is sufficient for 150 l milk. The powder must be stored refrigerated between 4 °C and 8 °C at all times.
€12.00 *
Rennet Powder, Can with 100g Rennet Powder, Can with 100g
Microbial, highly concentrated: 1/150,000. 1 g of powder is sufficient for 150 l milk. The powder must be stored refrigerated between 4 °C and 8 °C at all times.
€43.89 *
STARTER yogurt normal (Y3.70E) 1UC STARTER yogurt normal (Y3.70E) 1UC
These lactic acid bacteria convert lactose into lactic acid and are therefore responsible for the acidification of the milk. The optimum temperature range is 25 to 30 °C. It is advisable to use the appropriate starters for the different...
€8.69 *
STARTER sour milk,curd,butter (M 0,30N), 1 Unit STARTER sour milk,curd,butter (M 0,30N), 1 Unit
These lactic acid bacteria convert lactose into lactic acid and are therefore responsible for the acidification of the milk. The optimum temperature range is 25 to 30 °C. It is advisable to use the appropriate starters for the different...
€8.90 *
STARTER cut/hard cheese (MT 0.92 FET), 1 unit STARTER cut/hard cheese (MT 0.92 FET), 1 unit
These lactic acid bacteria convert lactose into lactic acid and are therefore responsible for the acidification of the milk. The optimum temperature range is 25 to 30 °C. It is advisable to use the appropriate starters for the different...
€7.58 *
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