Probiotic Rennet
Net: 50cc
(Original Şirden)
Ingredients:

Starter Cultures
Lactobacillus ssp.bulgarius
Streptococcus thermophilus
Lactococcus lactics ssp. lactis
Lactobacillus helvetius
Lactobacillus casei

How to use:

1. Heat the raw milk to 70 ° C and turn the cooker off.
2. Cool until fermentation temperature is 36-38 ° C.
3. Mix the yeast into the milk at a temperature of 36-38 ° C.
(Yeast Amount: 2 Lids for 5Lt Milk.)
4. Wrap around your container so that it does not lose its heat to keep the fermenting temperature constant during fermentation.
5. After the fermentation period of 1.5 - 2 hours, the milk will clot.
6. Slice this clot in a transverse and longitudinal direction with the knife.
7. Allow the curd to settle for 15 minutes until the water reaches the top.
8. Transfer the sliced parts to a clean cloth suitable for filtration. Closing the gland and putting weight on it, drain the water after 2 hours.
9. Put the cheese in the desired mould size and put in brine. After 1 day you can consume.

Brine Recipe:
Dissolve 1 tea glass of iodine-free salt (preferably rock salt) in a 1 litre of water with well stirring. We recommend that you boil and cool the water and use the whey you have filtered.

All our products carefully made and packed in the hygienic area. 
We have been approved by the FSSC 22000 - Certification of the Food Safety System & ISO 9001:2015 Quality management systems.