|Ingredients:||88% Lactic acid solution|
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|Ingredients:||Salt, pregastric calf esterase lipase enzymes, non-fat milk|
|Net Weight:||1oz (28.4g)|
|Compliance:||Certified Kosher K|
Each 1oz (29.6mL) bottle contains approximately 5 teaspoons which is enough to do at least 40 US gallons (151L) of milk or up to 160 US gallons (606L) depending on your taste and quantity used.
For each 2 US gallons (7.6L) of milk, dissolve 1/8-1/4 teaspoon (0.6mL-1.2mL) of powder in 1/2 cup (118mL) of cool water 1/2 hour before use. Add to milk just prior to rennet. Adjust amount to suit your taste. Not to exceed 1/4 teaspoon (1.2mL) per 2 US gallons (7.6L) of milk.
Store tightly sealed in the freezer for up to 6 months for optimum performance. Longer storage times may require increased usage levels to achieve the same enzyme activity.
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Citric acid is one of the signature ingredients in producing mozzarella & ricotta cheeses. It not only serves as a milk coagulant but it produces the delightfully tangy and bright flavor that these Italian-style cheeses are known for. Citric acid can often be a better choice of acid than lemon juice or other acids because it has a standardized acidity allowing for very consistent results. This citric acid is made in the US from non-GMO and gluten free corn.
|Contents:||Citric acid (non-GMO corn based)|
|Net Weight:||8oz (227g)|
Dissolve required amount (according to recipe) of citric acid in 1/4 cup (59mL) non-chlorinated water. Add to milk when specified in recipe.
Notes About Adding Citric Acid To Milk:
- Citric acid should be added to milk very slowly while stirring briskly to ensure even-distribution.
- Do not pre-mix citric acid first in a small amount of milk. Add directly to the milk as described above.
Store in a cool, dry place. Will last indefinitely when stored properly.
This Citric Acid contains no Glutamate, Glutamic acid or hydrolyzed protein.
Kosher Note (From Supplier):
We purchase this product Certified Kosher OU in bulk. The product is then repackaged into smaller quantities without Kosher supervision, thus voiding the Kosher certification. We are not, nor do we make any representation to be, under kosher certification.
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Calcium Chloride (CaCl) is very useful when making hard cheeses with store bought milk and goats milk. The added calcium results in a firmer setting curd that is easier to cut when making hard cheeses.
Any milk that has been pasteurized and cold stored should have Calcium Chloride (CaCl) added. The reason for this is because the calcium originally in the milk slowly becomes soluble and cannot be used to form a firm curd. The exceptions are Mozzarella, Provolone and any other cheeses that requires stretching at some point in the recipe. This is because the stretching requires the reduction of calcium. Some fresh milks may need Calcium Chloride added if the curd is not firm enough due to poor calcium in the milk, caused by either the milk season or poor animal diet. This information applies to both hard and soft cheeses.
|Chemical Composition:||Calcium Chloride (CaCl)|
Yield: One ounces (29.6mL) contains enough Calcium Chloride for 24 US gallons (91L) of milk
Using 1/4 teaspoon for each gallon of milk, dilute in 1/4c. water. Bring milk to proper temperature and add before adding your culture.
Note About Making Mozzarella or Provolone:
Do not use Calcium Chloride because it will keep the curds from stretching.
Store in a cool, dark place. Will last indefinitely if stored properly.
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|Volume:||2 US fl oz|
|Ingredients:||Water, Annatto, Potassium Hydroxide, Castor Oil|
To add a warm cream color to winters milk or pasteurized commercial milk, it takes about 20-30 drops (0.2-0.3 tsp) per gallon of milk. To produce a deeply-colored cheese it can take 5-10 times as much. Always add before Calcium Chloride and Rennet. Dilute color with soft or distilled water. Always keep color out of contact with salts.
Store tightly closed in a cool, dark, dry place. Product will keep indefinitely, but color strength will weaken over time.