Ferments and rennet for lactic ash

Ferments and rennet for the production of ashen lactics. Lot of 10 doses
1 dose makes it possible to transform 5 liters of milk into 2 cheeses with marbled dough *.
In all, 50 liters of milk can be transformed into ash lactic acid.
Each dose is packaged in an individual tube. No problem of dosage.
This product was developed after several years of research to find a product easy to use and store, effective and well balanced. It is a unique concept combining natural ingredients selected from the French and Dutch terroirs and from traditional cheese-making, uncooked pressed cheeses.
You can use cow's milk, goat's milk, sheep's milk ...  

Attention, to obtain an appearance outside ashy, it is necessary to use the accessory dye ash.  

Conservation:
Unopened tubes are stored for 6 months in the refrigerator at 2-4 ° C or 2 years in the freezer at -18 ° C, without alteration of the components for absolute effectiveness.
Beyond the DLUO, the ferments diminish and are less effective.  

Composition:
rennet, lactic ferments, ripening ferments, calcium chloride and milk powder excipient.  

*: according to the size of your faisselles