Vlacha powder rennet

Vlacha powder rennet

1 teaspoon of rennet coagulates 80-100 kg of milk at a temperature of 32°-35°C.

Dissolve the rennet in a little cold water by adding a spoonful of cooking salt and pour the solution into the warm milk, stirring well for 2-3 minutes. The cheese should be ready after about 1 hour.
If you use bleach, thyroxine, cheese color, you should add them before the rennet.
Always keep the spoon dry and dissolve only as much pus as you need at a time.
Close the box tightly and place it in a dry place.

6g coagulates 100/130 liters of milk

15g coagulates about 400 liters of milk

25g coagulates about 700 liters of milk

50g coagulates about 1400 liters of milk

100g coagulates about 2800 liters of milk

250γρ πήζουν περίπου 6200 λίτρα γάλα