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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.
ECONOMY MOULD AND LID WITHOUT NETS
DRAINING GAUZE CAMEMBERT
VARIOUS CHEESEMAKING INSTRUMENTS
MEASURING STICKS PER 100 for pH 4.0 – 7.0
FLOATING DAIRY THERMOMETER
PROTECTIVE COVER FOR FLOATING DAIRY THERMOMETER
CYLINDRICAL MOULD WITH LID
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