BPA-free cheese moulds | no artificial flavours | no preservatives | gluten-free | vegetarian
- 9 ingredients & supplies to make your own Italian cheese
- 60 minutes hands-on time per recipe (does not include maturing time)
- for 10 batches (6 kg/13 lb) of Italian cheese (before refills are required)
Ingredients:
1 x 450 g salt (sodium chloride, anticaking agent (E535)); 1 x 100 g citric acid (E330); 1 x 100 g steriliser (sodium percarbonate); 1 x 50 ml calcium chloride solution (water, calcium chloride (E509) (30%)); 1 x 10 vegetarian rennet tablets (milk clotting enzyme, excipients).
What's included?
- small Ricotta mould with draining container
- vegetarian rennet tablets (10)
- steriliser
- cheese salt
- butter muslin
- citric acid
- pipette
- calcium chloride
- stainless steel thermometer
- recipe booklet