Equipment:
H210 20 L Wooden Chhesepress
H028 1 x 1.5 – 2.5KG KADOVA Mould
H932 10 x Feta, Fromage Frais moulds
H168 Cheesecloth
H108 Floating thermometer 0-100°C
H108A Cover for Floating dairy thermometer
H050 5 X Draining Gauze Squares
H003 Cowshead lable per 100, Place under cheesecoat
H202C pH Measuring sticks per 10 for pH 3.8-5.5
Ingredients:
HC50U 50U DVS R708 FOR ±500L Cheddar, Feta, Soft Cheese such as Fromage Frais, Cream cheese and Ricotta.
HO64 200ml (2x100ml) Liquid Rennet (80KG CHEESE)
H214a Calcium Chloride 1 liter
H075 Cheese Coating 1 liter
H217 Citric Acid 80gram
H216 Non iodised cheese salt 2kg