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Butter is made from cream. For every 10 liters milk one can obtain on average 1.2 liters cream and 350-450 gram butter. There are no short cuts to making good butter. You need a well-designed butterchurn and production method.
DRAINING GAUZE CAMEMBERT
ECONOMY MOULD AND LID WITHOUT NETS
VARIOUS CHEESEMAKING INSTRUMENTS
FLOATING DAIRY THERMOMETER PROTECTIVE COVER
LARGE RICOTTA BASKET MOULD
DRAINING GAUZE CAMEMBERT / METER
KADOVA MOULD LID NET
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