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Alles was ein Käser braucht

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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
cylindrical Filter bag made of High Tech - Filter Nylon, decoctable!
€19.58 *
Measuring Cylinder Glass, 250ml with graduation
Measuring Cylinder Glass, 250ml with graduation
All of our Measuring Cylinders are food-safe.
€12.90 *
Measuring Cylinder Glass, 100ml with graduation
Measuring Cylinder Glass, 100ml with graduation
All of our Measuring Cylinders are food-safe.
€7.70 *
Measuring Cylinder Plastics, with graduation
Measuring Cylinder Plastics, with graduation
All of our Measuring Cylinders are food-safe.
€6.50 *
Measuring Cylinder Plastics, 250ml with grad.
Measuring Cylinder Plastics, 250ml with grad.
All of our Measuring Cylinders are food-safe.
€10.90 *
Rennet Tablets 20 pieces, with embossed quarter li
Rennet Tablets 20 pieces, with embossed quarter li
Rennet Tablets are used to precipitate milk protein, the so-called Casein. You add rennet, an enzyme from calf-stomachs. With good rennet capacity the milk generates a gel-type liquid, the so-called curd, on adding the substance. In case...
€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 Yoghurt, normal, (Y3.70E) 1UC
Starter Yoghurt, normal, (Y3.70E) 1UC
You also find starter cultures for sour milk, curd, butter in Your holzeis – CHEESE MAKING-Starter-Set. These lactic acid bacteria transform milk sugar into lactic acid that is responsible for souring the milk. The optimum temperature...
€8.69 *
Starter Fermented Milk, Curd/Butter, (M 0,30 N)
Starter Fermented Milk, Curd/Butter, (M 0,30 N)
You also find starter cultures for sour milk, curd, butter in Your holzeis – CHEESE MAKING-Starter-Set. These lactic acid bacteria transform milk sugar into lactic acid that is responsible for souring the milk. The optimum temperature...
€8.90 *
Starter Semi-hard/Hard Cheese, (MT 0,92 FET)
Starter Semi-hard/Hard Cheese, (MT 0,92 FET)
You also find starter cultures for sour milk, curd, butter in Your holzeis – CHEESE MAKING-Starter-Set. These lactic acid bacteria transform milk sugar into lactic acid that is responsible for souring the milk. The optimum temperature...
€7.58 *
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