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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 BABY GOUDA MOULD
MEDIUM RICOTTA BASKET MOULD
DRAINING GAUZE SQUARES
DRAINING GAUZE CAMEMBERT / METER
VARIOUS CHEESEMAKING INSTRUMENTS
MEASURING STICKS PER 100 for pH 4.0 – 7.0
LARGE CYLINDRICAL LID
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