{"title":"Cheesemaking","description":null,"products":[{"product_id":"osteloebe-50-ml-181p","title":"Rennet 50 ml – microbial rennet for cheese making, vegetarian and vegan approved","description":"\u003cp\u003e\u003cb\u003eReliable coagulation and an even curd\u003c\/b\u003e\u003cbr\u003e\nThis rennet helps the milk to separate out the whey, so that you get a firm and stable curd. The enzyme causes the milk's proteins to set and plays a major role in both the cheese's structure and the development of its flavour.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eFor both classic and speciality cheeses\u003c\/b\u003e\u003cbr\u003e\nThe rennet can be used for fresh cheese, matured cheeses and speciality cheeses such as mozzarella and smoked cheese. Its stable action makes it easier to repeat good results, even when you make cheese several times. For mozzarella, it is used together with citric acid, which can be bought separately.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eMicrobial chymosin with a clean taste and good control\u003c\/b\u003e\u003cbr\u003e\nThe rennet is produced microbially from the enzyme chymosin and contains no animal ingredients. It has a high coagulating power, makes it easier to control the pH value and helps produce cheeses with a pleasant taste and texture – with no tendency towards bitterness, even during longer maturing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eApproved for many forms of cheese making\u003c\/b\u003e\u003cbr\u003e\nThe product is approved for conventional, vegetarian, vegan, halal and kosher cheese making and can therefore be used widely by both hobby users and small producers.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Contents: 50 ml\u003cbr\u003e\n- Yield: Up to approx. 40 kg of cheese\u003cbr\u003e\n- Strength: Coagulating power 200\u003cbr\u003e\n- Type: Microbial rennet (chymosin)\u003cbr\u003e\n- Production: Without animal ingredients\u003cbr\u003e\n- Manufacturer: Chr. Hansen A\/S\u003cbr\u003e\n- Storage: Refrigerator\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eNote\u003c\/b\u003e\u003cbr\u003e\nRennet is an active enzyme that gradually loses coagulating power over time (approx. 1 % per month). It may therefore be necessary to dose a little extra over time. Storing it refrigerated ensures the best possible shelf life.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315315265863,"sku":"1005","price":62.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1005_20Ostel_C3_B8be_2C_2050_20ml_d242768a-d1e2-4fd8-a77c-3376c5ecdc74.jpg?v=1783942397"},{"product_id":"hvidskimmelkultur-e2-80-93-penicillium-183p","title":"White mould culture – Penicillium candidum, 1 g freeze-dried culture for cheese and salami","description":"\u003cp\u003e\u003cb\u003eProfessional white mould culture for cheeses and sausages\u003c\/b\u003e\u003cbr\u003e\nThis freeze-dried white mould culture (Penicillium candidum) is used both for ripening white-mould cheeses such as camembert and brie, and for dried sausages with a natural white mould surface. The culture gives the characteristic white coating and contributes to a uniform and controlled ripening process.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eFor home cheese making\u003c\/b\u003e\u003cbr\u003e\nIn cheese production, the culture can be added directly to the milk or used together with Geotrichum candidum, which gives a smoother surface and milder flavour. The result is stable ripening and attractive white mould growth that protects the cheese and gives it the right aroma and texture.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eFor dried sausages with a white surface\u003c\/b\u003e\u003cbr\u003e\nWhite mould is also used in making dried cured sausages, known from Southern Europe. Here the culture is applied to the outside of the sausage after mixing with hand-warm water. It inhibits unwanted bacteria, aids ripening and gives the classic, appetising white surface.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eInstructions for use\u003c\/b\u003e\u003cbr\u003e\nStir a knife-tip of culture into 1 dl of hand-warm water (max. 30 °C) and leave for 1–2 hours. Then brush a thin layer over the entire surface. A knife-tip is enough for approx. 3 kg of sausage or a smaller portion of cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Type: Freeze-dried white mould culture\u003cbr\u003e\n- Strain: Penicillium candidum\u003cbr\u003e\n- Use: Cheese (e.g. camembert, brie) and dried sausages\u003cbr\u003e\n- Dosage: Approx. one knife-tip per 3 kg of sausage or 10 L of milk\u003cbr\u003e\n- Enough for approx. 40 kg of cheese or 30 kg of sausage\u003cbr\u003e\n- Net weight: 1 gram\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eTip:\u003c\/b\u003e\u003cbr\u003e\nFor soft cheeses, the culture can be combined with Geotrichum candidum for a milder rind and rounder flavour.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eNote:\u003c\/b\u003e\u003cbr\u003e\nFreeze-dried culture should be stored cold and dry, preferably in a freezer for the longest possible shelf life.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315319460167,"sku":"1007","price":82.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1007_20Hvidskimmelkultur_2C_201_20gr_b071d8ca-7219-499a-9b68-f9267159ab7d.jpg?v=1783942422"},{"product_id":"blaaskimmelkultur-e2-80-93-penicillium-184p","title":"Blue mould culture – Penicillium roqueforti for blue cheese, 1 g","description":"\u003cp\u003e\u003cb\u003eClassic blue mould culture for home-made cheese\u003c\/b\u003e\u003cbr\u003e\nThis freeze-dried blue mould culture contains Penicillium roqueforti and is used to make blue cheeses with the characteristic flavour, texture and blue-green veins. The culture is suitable both for classic recipes and for more experimental cheese projects in home production.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSuitable for well-known blue cheeses\u003c\/b\u003e\u003cbr\u003e\nThe blue mould culture can be used for cheeses such as castello, blue cheese, stilton and roquefort-type cheeses. It contributes to a distinct and aromatic blue-mould development that ripens the cheese from within and gives both depth of flavour and a classic appearance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eEconomical to use – enough for many cheeses\u003c\/b\u003e\u003cbr\u003e\nA 1 gram pack is enough to make approx. 40 kg of cheese, depending on the recipe and dosage. This makes the culture suitable both for smaller batches and for repeated cheese production.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003ePiercing is important for blue-mould development\u003c\/b\u003e\u003cbr\u003e\nTo ensure that the blue mould develops evenly in the cheese, oxygen must be supplied during ripening by piercing holes in the cheese.\u003cbr\u003e\nA spike and needle for this purpose can be bought separately – see e.g. item no. 4192 and 8398.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Blue mould culture\u003cbr\u003e\n- Culture: Penicillium roqueforti\u003cbr\u003e\n- Form: Freeze-dried\u003cbr\u003e\n- Net contents: 1 g\u003cbr\u003e\n- Yield: Approx. 40 kg of cheese\u003cbr\u003e\n- Use: Blue cheese, castello, stilton and roquefort-type cheeses\u003cbr\u003e\n- Target group: Home cheesemaking and hobby use\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315331420487,"sku":"1008","price":86.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1008_20Bl_C3_A5skimmelkultur_2C_201_20gr_8361cb50-7733-4f4c-9957-b0298c6c3ea5.jpg?v=1783942436"},{"product_id":"lipase-enzym-e2-80-93-smagsudviklende-185p","title":"Lipase enzyme – flavour-developing enzyme for feta cheese and brine cheeses, 3 g","description":"\u003cp\u003e\u003cb\u003eLipase for authentic flavour in feta cheese\u003c\/b\u003e\u003cbr\u003e\nThis freeze-dried lipase enzyme is made from goat kid and is used to give the characteristic, stronger flavour known from classic feta cheese and other brined cheeses. Lipase contributes to the breakdown of fat in the cheese and is crucial for the correct flavour profile in many traditional cheeses.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eAdds depth and complexity to the cheese\u003c\/b\u003e\u003cbr\u003e\nLipase works by splitting the milk fat, which promotes the development of aroma compounds during ripening. The result is a more pronounced, rounded and authentic cheese flavour that cannot be achieved without using lipase in the recipe.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSuitable for several types of cheese\u003c\/b\u003e\u003cbr\u003e\nThe enzyme is used in particular for feta cheese in brine, feta cheese in oil and other cheeses where the recipe calls for the use of lipase. This makes the product an important speciality enzyme when you want to get closer to the classic Mediterranean types.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eEconomical to use\u003c\/b\u003e\u003cbr\u003e\nA 3 gram pack is enough to make approx. 40 kg of cheese, depending on the recipe and dosage.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Lipase enzyme\u003cbr\u003e\n- Origin: Freeze-dried lipase from goat kid\u003cbr\u003e\n- Net weight: 3 g\u003cbr\u003e\n- Coverage: Approx. 40 kg of cheese\u003cbr\u003e\n- Use: Feta cheese in brine, feta cheese in oil and other cheeses with lipase in the recipe\u003cbr\u003e\n- Function: Flavour-developing enzyme for fat breakdown\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315333878087,"sku":"1009","price":60.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1009_20Lipase-enzym_20_28til_20blandt_20andet_20Feta-ost_29_2C_203_20gr_b554e2d9-0f8b-4d5a-a29d-336a23f44353.jpg?v=1783942451"},{"product_id":"syrevaekker-startkultur-186p","title":"Starter culture \/ starter (Acidifying culture) – professional mesophilic starter culture for cheese and butter, 8 g","description":"\u003cp\u003e\u003cb\u003eStable and professional starter culture for cheese making\u003c\/b\u003e\u003cbr\u003e\nThis freeze-dried starter culture is a professional mesophilic starter culture used for acidifying milk when making many classic cheese types. The culture ensures controlled acidification and consistent quality in the finished cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eBlended culture with broad application\u003c\/b\u003e\u003cbr\u003e\nThe culture consists of a carefully balanced blend of lactic acid bacteria that work together to develop acidity, flavour and texture in the cheese. The combination makes the culture well suited to both hard and semi-hard cheeses as well as other dairy products where stable acidification is crucial.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSuitable for both cheese and butter\u003c\/b\u003e\u003cbr\u003e\nBesides cheese making, the culture can also be used as a starter culture when making butter, where it contributes a mild and rounded flavour.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eEconomical and long-lasting in use\u003c\/b\u003e\u003cbr\u003e\nAn 8-gram pack is enough for approximately 12 batches of cheese from 8 litres of milk each, which makes the culture well suited to home production with repeated batches.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Starter culture\u003cbr\u003e\n- Type: Mesophilic culture\u003cbr\u003e\n- Form: Freeze-dried\u003cbr\u003e\n- Net weight: 8 g\u003cbr\u003e\n- Yield: Approx. 12 batches of cheese from 8 litres of milk each\u003cbr\u003e\n- Use: Cheese making and butter\u003cbr\u003e\n- Bacterial cultures: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Streptococcus thermophilus\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315336991047,"sku":"1010","price":154.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1010_20Professionel_20syrev_C3_A6kker_20_20startkultur_20_28Syrningskultur_29_2C_208_20gr_8175ce83-c350-430e-a2e9-dced8e052aa4.jpg?v=1783942463"},{"product_id":"osteloebe-e2-80-93-mikrobiel-189p","title":"Rennet – microbial chymosin for cheese making, 100 ml","description":"\u003cp\u003e\u003cb\u003eEffective and stable rennet for cheese making\u003c\/b\u003e\u003cbr\u003e\nThis rennet is produced microbially from the enzyme chymosin and is used to coagulate milk in cheese making. The rennet causes the milk to separate, so the whey is expelled and the curd forms. At the same time, the enzyme takes part in the ripening process by helping to break down the proteins in the cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eMicrobial chymosin – without animal ingredients\u003c\/b\u003e\u003cbr\u003e\nThe rennet is produced using the microorganism Aspergillus niger var. awamori and contains no animal products. It is approved for conventional, vegetarian, vegan, halal and kosher cheese making.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eUniform coagulation and good flavour development\u003c\/b\u003e\u003cbr\u003e\nThe rennet has a high and stable coagulating power (strength 200), which gives good control during cheese making and makes it easier to manage the pH value. It contributes to cheeses with a lovely consistency and clean flavour and does not tend to cause the bitterness during longer maturing that you can experience with certain other vegetable rennets.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSuitable for several types of cheese\u003c\/b\u003e\u003cbr\u003e\nThe rennet can be used for many different cheeses and is used, among other things, together with citric acid when making mozzarella. Citric acid can be bought separately. The rennet is also well suited to making smoked cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eGoes a long way\u003c\/b\u003e\u003cbr\u003e\nThe 100 ml bottle is enough to make approx. 80 kg of cheese, depending on the recipe and dosage.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Rennet (microbial chymosin)\u003cbr\u003e\n- Origin: Produced with Aspergillus niger var. awamori\u003cbr\u003e\n- Contents: 100 ml\u003cbr\u003e\n- Yield: Approx. 80 kg of cheese\u003cbr\u003e\n- Coagulating power: Strength 200\u003cbr\u003e\n- Approval: Conventional, vegetarian, vegan, halal and kosher\u003cbr\u003e\n- Use: Cheese making, mozzarella and smoked cheese\u003cbr\u003e\n- Storage: Store in the refrigerator\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eNote\u003c\/b\u003e\u003cbr\u003e\nRennet is an active enzyme that gradually loses some of its coagulating power over time (approx. 1% per month or approx. 12% per year). This can be compensated for by gradually dosing a little extra rennet.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315345772871,"sku":"1015","price":96.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1015_20Ostel_C3_B8be_2C_20100_20ml_28f8ef70-cb77-4278-b170-799343b285c3.jpg?v=1783942517"},{"product_id":"roedkitkultur-1-gr-190p","title":"Red smear culture, 1 g","description":"\u003cp\u003eRed-smear cheese is of French origin. It has been given this name because a red-smear culture, which is a flavour-developing bacterial culture, is applied to the cheese. As the culture is smeared onto the outside, the cheese ripens from the outside in towards the centre. Red-smear cheese is a very delicate cheese whose rind can also be eaten.\u003c\/p\u003e\n\n\u003cp\u003eContents:\u003cbr\u003e\nFreeze-dried red-smear culture\u003cbr\u003e\nBrevibacterium linens; Corynebacterium\u003c\/p\u003e\n\n\u003cp\u003eNet weight: 1 gram\u003cbr\u003e\nThe portion is enough for approx. 10 kg of homemade red-smear cheese.\u003c\/p\u003e\n\n\u003cp\u003eFor a recipe, please refer to the book Hjemmelavet Ost. See product number 1020.\u003c\/p\u003e\n\n\u003cp\u003eUsed together with yeast culture, item no. 1093.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315346264391,"sku":"1016","price":79.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1016_20R_C3_B8dkitkultur_2C_201_20gr_16c5fbef-adf2-452d-9606-91a90c01a679.jpg?v=1783942522"},{"product_id":"kalciumklorid-36-25-649p","title":"Calcium chloride 36 % (E509) – for cheese making and beer brewing, 100 ml","description":"\u003cp\u003e\u003cb\u003eCalcium chloride for reliable coagulation in cheese making\u003c\/b\u003e\u003cbr\u003e\nCalcium chloride (E509) is used in cheese making to improve the coagulation of the milk and ensure a more uniform and stable result. The product is particularly relevant in the autumn and winter months, when the content of free calcium ions in the milk is often lower, but it is also recommended all year round for certain types of milk bought in supermarkets.\u003c\/p\u003e\n\n\u003cp\u003eCooling, heating and industrial processing of milk can alter the milk's natural calcium balance. Adding calcium chloride helps restore the balance between bound calcium and free calcium ions, so the rennet can work optimally.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eImproves yield and consistency\u003c\/b\u003e\u003cbr\u003e\nCalcium chloride is added both to increase the yield in cheese making and to influence the structure of the cheese. Depending on the dosage, it can contribute to a softer, less dry cheese. The product is recommended for all types of cheese, including feta and Akawi cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eUse in beer brewing\u003c\/b\u003e\u003cbr\u003e\nCalcium chloride is also used in beer brewing, where chlorides contribute to a softer, more rounded and slightly sweet flavour. The calcium component also helps stabilise the flavour and support a more controlled brewing process.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eDosage\u003c\/b\u003e\u003cbr\u003e\n- For milk: 5–6 ml per litre of milk\u003cbr\u003e\n- For beer: 0–max. 200 ml per litre of beer, depending on the desired flavour profile\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Calcium chloride \/ Calciumchlorid\u003cbr\u003e\n- Additive: E509\u003cbr\u003e\n- Concentration: 36 %\u003cbr\u003e\n- Use: Cheese making and beer brewing\u003cbr\u003e\n- Form: Liquid solution\u003cbr\u003e\n- Contents: 100 ml\u003cbr\u003e\n- Storage: Dry and frost-free\u003c\/p\u003e","brand":"Brouwland","offers":[{"title":"Default Title","offer_id":54315348656455,"sku":"1021","price":34.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1021_20Kalciumklorid_20_20Calciumchlorid_2033_2C_20100_20ml_bf391e06-fdac-4e4b-a361-52c79115c0d9.jpg?v=1783942538"},{"product_id":"kalciumklorid-36-25-4590p","title":"Calcium chloride 36% (E509) – for cheese making and brewing, 1 litre","description":"\u003cp\u003e\u003cb\u003eCalcium chloride for consistent results in cheese making\u003c\/b\u003e\u003cbr\u003e\nCalcium chloride (E509) is used to optimise the coagulation of milk in cheese making and to ensure stable, repeatable results. It is particularly suitable during periods when the milk's natural calcium content is lower, but it is also used year-round with certain types of milk.\u003c\/p\u003e\n\n\u003cp\u003eWhen milk is cooled or heat-treated, the balance between bound calcium and free calcium ions changes. Calcium chloride helps to restore this balance, so the rennet can work more effectively.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eGreater yield and better control\u003c\/b\u003e\u003cbr\u003e\nAdding calcium chloride can increase the yield and give better control over the structure of the cheese. Depending on the dosage, it can contribute to a softer and less dry cheese. The product is recommended for all types of cheese, including feta and Akawi cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSuitable for beer brewing\u003c\/b\u003e\u003cbr\u003e\nCalcium chloride is also used in beer brewing, where chlorides contribute to a more rounded and fuller flavour. The calcium part supports flavour stability and a more controlled brewing process, which is particularly relevant for larger brews.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eDosage\u003c\/b\u003e\u003cbr\u003e\n- For milk: 5–6 ml per litre of milk\u003cbr\u003e\n- For beer: 0–max. 200 ml per litre of beer, depending on the type of beer and the desired flavour profile\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Calcium chloride \/ Calciumchlorid\u003cbr\u003e\n- Ingredient: E509\u003cbr\u003e\n- Concentration: 36 %\u003cbr\u003e\n- Use: Cheese making and beer brewing\u003cbr\u003e\n- Form: Liquid solution\u003cbr\u003e\n- Storage: Dry and frost-free\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315350950215,"sku":"1021a","price":178.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Kalciumklorid_2033_20_20_201_20liter_31a50856-6e18-4684-9ba0-3c79f98d961e.jpg?v=1783942553"},{"product_id":"osteloebe-1-liter-4783p","title":"Rennet, 1 litre","description":"\u003cp\u003eRennet for use in cheese making. \u003cB\u003eApproved for conventional, vegetarian, vegan, halal and kosher cheese making.\u003c\/B\u003e\u003c\/p\u003e\n\n\u003cp\u003eRennet causes the whey to separate out from the milk and thereby forms dry matter. It is the milk's proteins that set with the help of the enzyme. The rennet is also involved in the maturing process, because it helps to break down the protein substances in the cheese.\u003c\/p\u003e\n\n\u003cp\u003eThe contents of the bottle are enough to make approx. 40 kg of cheese.\u003c\/p\u003e\n\n\u003cp\u003eThis rennet is produced microbially from the enzyme chymosin using the microorganism Aspergillus niger var. Awsmori. The result is a pure product that does not contain animal products.\u003c\/p\u003e\n\n\u003cp\u003eThis product, from the company Chr. Hansen A\/S, has a good renneting\/coagulating effect (strength 200) and produces cheeses with lovely taste and consistency, and makes it easier to control the pH value during cheese making. Nor does it tend to create bitterness in the finished cheeses, which after longer storage can be experienced when using other vegetable rennets.\u003c\/p\u003e\n\n\u003cp\u003eUsed together with citric acid (item no. 3213) to make mozzarella cheese.\u003c\/p\u003e\n\n\u003cp\u003eStore in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003eNote that rennet is an active enzyme that over time loses its coagulating ability, about 1 % per month or 12% over a year. To compensate for this, you can dose a little extra rennet as time goes by.\u003cbr\u003e\nIs suitable for making smoked cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eRecipe for smoked cheese:\u003c\/B\u003e\u003cbr\u003e\nIngredients:  2 litres whole milk\/skimmed milk\u003cbr\u003e\n                      1\/4 dl buttermilk (or 0.20 ml starter culture, item no. 1010)\u003cbr\u003e\n                      possibly 1 dl whipping cream\u003cbr\u003e\n                      2-3 drops rennet\u003c\/p\u003e\n\n\u003cp\u003e1) Mix everything together and leave it in a warm place for about 1 day.\u003cbr\u003e\n2) The curd is then poured into a sieve\/colander fitted with a fine-meshed cheesecloth, see item no. 1057.  Leave to drip for 6-8 hours.\u003cbr\u003e\n3) Place on a net or rack.  Both should be fine or fine-meshed. See for example item no. 5078a.\u003cbr\u003e\n4) Smoke to taste until a suitable colour is achieved, 6-9 minutes.  (Oat straw and nettles). NB: The smoke must be bluish.  If it is grey, the cheese may end up tasting of cellulose. The temperature must be 30-40 °C.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eUsing starter culture for smoked cheese  -  item no. 1010:\u003c\/B\u003e\u003cbr\u003e\nThe advantage of using this culture instead of buttermilk when making smoked cheese is that you do not need to buy buttermilk every time you want to make smoked cheese. This is especially relevant if you do not otherwise use buttermilk in the household. The culture is enough for at least 20 productions of smoked cheese and can keep for a long time if it is stored hermetically sealed in the refrigerator.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315351277895,"sku":"1025","price":295.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ostel_C3_B8be_201_20liter_7227bd57-8ba0-43bf-bd4c-6013c57583de.jpg?v=1783942555"},{"product_id":"ostebor-til-professional-2866p","title":"Cheese trier - for professional sampling\/testing of cheeses, 15 cm","description":"\u003cp\u003eCheese trier for professional tasting and testing of hard and semi-hard cheeses.\u003c\/p\u003e\n\n\u003cp\u003eThe diameter of the extracted sample is approximately 7-11 mm.\u003c\/p\u003e\n\n\u003cp\u003eAfter tasting and testing, the extracted 'plug' can be put back into the cheese so it can continue maturing or be prepared for consumption without the cheese rind being broken.\u003c\/p\u003e\n\n\u003cp\u003eMade of stainless steel.\u003c\/p\u003e\n\n\u003cp\u003eLength: 15 cm\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315361304903,"sku":"1038","price":695.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ostebor_20-_20til_20professional_20pr_C3_B8vesmagningtest_20af_20oste_2C_2015_20cm_27d01e3f-88ca-4f75-b705-d96456d807bc.jpg?v=1783942610"},{"product_id":"hollandsk-ostekniv-med-4282p","title":"Dutch cheese knife with 2 handles - for professional cutting of hard cheeses, 30 cm","description":"\u003cp\u003eSturdy knife for professional cutting of hard and semi-hard cheeses.\u003c\/p\u003e\n\n\u003cp\u003eBlade made of stainless steel.\u003cbr\u003e\nHandles made of hard plastic.\u003c\/p\u003e\n\n\u003cp\u003eKnife length: 30 cm\u003cbr\u003e\nTotal length including handle\/grip: 44.5 cm\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315361337671,"sku":"1039","price":1420.0,"currency_code":"DKK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ostekniv_20med_20plasth_C3_A5ndtag_852205cd-c7d9-4d13-a3a2-e8cf178c24c6.jpg?v=1783942610"},{"product_id":"ostekniv-til-faste-4331p","title":"Cheese knife for hard cheeses – 36 cm blade with double handle for larger cheeses","description":"\u003cp\u003e\u003cb\u003eCut hard cheeses with both hands\u003c\/b\u003e\u003cbr\u003e\nThis cheese knife is used for cutting hard and semi-hard cheeses where an ordinary knife becomes too short or difficult to control. The long blade makes it possible to work with whole cheeses or larger blocks without changing tools along the way.\u003c\/p\u003e\n\n\u003cp\u003eThe two handles allow you to use both hands, so you can apply even pressure through the cheese. This makes it easier to cut through harder cheeses and keep the cut stable.\u003c\/p\u003e\n\n\u003cp\u003eThe blade is made of stainless steel.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eFor cutting up and portioning larger cheeses\u003c\/b\u003e\u003cbr\u003e\nThe knife is used when you cut cheese in larger quantities – for example when cutting up, portioning or preparing before further processing. It works as a practical cheese tool in home production, smaller dairies and kitchens alike.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Cheese knife \/ cheese tool for hard and semi-hard cheeses  \u003cbr\u003e\n- Material (blade): Stainless steel  \u003cbr\u003e\n- Blade length: 36 cm  \u003cbr\u003e\n- Total length: 60.5 cm\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315361403207,"sku":"1040","price":1095.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ostekniv_20med_20plasth_C3_A5ndtag_20fransk_9cbe3d5d-0fb9-4713-bc04-71d28e9f5045.jpg?v=1783942611"},{"product_id":"ostebakke-afdrypningsbakke-2873p","title":"Cheese tray \/ draining tray in plastic – also well-suited for sprouting and sorting","description":"\u003cp\u003e\u003cb\u003eTray for cheese making and draining\u003c\/b\u003e\u003cbr\u003e\nThis solid plastic tray is particularly well suited for use in cheese making. It can be used as a work tray, draining tray or collection tray when handling cheeses, where a watertight, stable and easy-to-clean tray is needed.\u003c\/p\u003e\n\n\u003cp\u003eThe flat base and the upright sides make the tray practical for draining, storage and the temporary placement of cheeses during the process.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eFood-grade and robust construction\u003c\/b\u003e\u003cbr\u003e\nThe tray is made from impact-resistant, dimensionally stable white plastic material that is approved for food contact. This makes it suitable for use in connection with cheese making as well as other food tasks, e.g. as a thawing tray for frozen foods.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eCan also be used for sprouting and microgreens\u003c\/b\u003e\u003cbr\u003e\nBesides cheese making, the tray can be used as a sprouting tray for wheatgrass, micro greens (microgreens) and other sprouts. The watertight base makes it suitable for controlled watering and the collection of excess water, and it is also handy for standing herb pots with germinating seeds in.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSuitable for sorting and teaching\u003c\/b\u003e\u003cbr\u003e\nThe all-white surface provides a good contrast background, which makes the tray suitable for sorting and observing plant material and samples in science and biology teaching. It can also be used as a photo tray, dissection tray or for use in physics and biology classrooms.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Cheese tray \/ sorting tray\u003cbr\u003e\n- Material: Impact-resistant white plastic (food-grade)\u003cbr\u003e\n- Base: Flat and watertight\u003cbr\u003e\n- Use: Cheese making, draining, sprouting, microgreens, sorting and teaching\u003cbr\u003e\n- Dimensions: 35 × 27 × 6 cm (h)\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eNote\u003c\/b\u003e\u003cbr\u003e\nThe tray cannot withstand exposure to water above 80 °C.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315371233607,"sku":"1051c","price":49.5,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1051_20Afl_C3_B8bsbakke_314a31ac-1450-4ab6-8022-43cbab090e01.jpg?v=1783942653"},{"product_id":"gummibaand-i-naturgummi-804p","title":"Rubber bands in natural rubber for cheese making – white bag holders, 4 pcs","description":"\u003cp\u003e\u003cb\u003eHold equipment in place during cheese making\u003c\/b\u003e\u003cbr\u003e\nThese rubber bands are used to hold trays and equipment together during cheese making, where it is important that everything stays stable during draining and handling.\u003c\/p\u003e\n\n\u003cp\u003eThey are the same type as used in home cheesemaking and provide a simple way of keeping parts in place during the process.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eFlexible and easy to work with\u003c\/b\u003e\u003cbr\u003e\nThe rubber bands are elastic and easy to fit and remove as needed. They can be used again and again in daily work.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eMade from natural rubber\u003c\/b\u003e\u003cbr\u003e\nThe rubber bands are made from natural rubber, which gives good elasticity and durability with repeated use. The white colour makes them easy to see while you work.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eCan also be used for flour mills\u003c\/b\u003e\u003cbr\u003e\nThe rubber bands can be used as bag holders for flour mills, where they hold flour bags in place during milling.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Rubber band \/ bag holder\u003cbr\u003e\n- Material: Natural rubber\u003cbr\u003e\n- Colour: White\u003cbr\u003e\n- Size (flat measurement): 180 mm long × 10 mm wide\u003cbr\u003e\n- Use: Holding trays, equipment and bags in place, including flour mills\u003cbr\u003e\n- Quantity: 4 pcs.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315374739783,"sku":"1055","price":14.75,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Hvide_20gummib_C3_A5nd_202021_20a_730146f5-2ee5-4648-8be5-2752e243e9ba.jpg?v=1783942678"},{"product_id":"finmasket-ostelaerred-199p","title":"Fine-mesh cheesecloth \/ straining cloth in cotton – for filtering spiced schnapps, bitters and cheese making (90x90 cm)","description":"\u003cp\u003e\u003cb\u003eA versatile cloth for both cheese and spiced schnapps\u003c\/b\u003e\u003cbr\u003e\nThis fine-meshed straining cloth in unbleached cotton is ideal for anyone who loves home production – whether you are filtering spiced schnapps and bitters or making smoked cheese, cream cheese and fresh cheese. The fine structure of the fabric makes filtering more effective than with traditional coffee filters, which often clog up after a short time.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003ePerfect for cheese making and filtering\u003c\/b\u003e\u003cbr\u003e\nThe cloth is a standard part of home cheesemaking and is particularly well suited to draining and filtering dairy products. It can also be used as an alternative to cheese bags when you make yoghurt, skyr or buttermilk.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eNatural and durable material\u003c\/b\u003e\u003cbr\u003e\nMade from 100 % unbleached cotton, certified to Oeko-Tex Standard 100. The edges are not overlocked, as the fabric does not fray significantly – they simply curl up slightly after washing. The cloth can easily be cut to the size you want and reused many times.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Material: 100 % unbleached cotton\u003cbr\u003e\n- Size: 90 x 90 cm\u003cbr\u003e\n- Mesh type: Fine-meshed structure (like a cloth nappy)\u003cbr\u003e\n- Certification: Oeko-Tex Standard 100\u003cbr\u003e\n- Use: Filtering of spiced schnapps, bitters, cheese, skyr, yoghurt, etc.\u003cbr\u003e\n- Care: Wash in warm water and dry flat\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eAdvantages\u003c\/b\u003e\u003cbr\u003e\n- Effective filtering without clogging\u003cbr\u003e\n- Ideal for both cheese making and spiced schnapps\u003cbr\u003e\n- Natural, reusable material without chemicals\u003cbr\u003e\n- Can be cut to the desired size\u003cbr\u003e\n- Long service life and easy cleaning\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eA must-have for home production\u003c\/b\u003e\u003cbr\u003e\nWhether you are making creamy smoked cheese, clear spiced schnapps or experimenting with new fermented products, this fine-meshed cheesecloth gives you a clean, even and professional result – every time.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315377262919,"sku":"1057","price":49.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ostel_C3_A6rred_2C_20finmasket_20_2890x90_20cm_29_6699404e-ee73-49b1-b8c6-c0663c7e743e.jpg?v=1783942704"},{"product_id":"osteform-uden-laag-203p","title":"Cheese mould without lid and base for camembert and Havarti – Ø 20 cm, height 16 cm","description":"\u003cp\u003e\u003cb\u003eLarge cheese mould for soft and semi-hard cheeses\u003c\/b\u003e\u003cbr\u003e\nThis large, round cheese mould without lid and base is developed for making soft and semi-hard cheeses such as camembert, Havarti and various types of mould-ripened cheese. The mould allows the cheese to settle naturally, while the whey can drain off effectively during draining.\u003c\/p\u003e\n\n\u003cp\u003eThe open construction makes the mould particularly well suited for cheeses where no pressing is used, but where shape, drainage and surface development are essential.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003ePerforated for even draining\u003c\/b\u003e\u003cbr\u003e\nThe cheese mould has holes all the way round, ensuring even and controlled draining. This contributes to a stable cheese structure and a good starting point for further ripening – especially with mould-ripened cheeses.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eFits in a draining tray\u003c\/b\u003e\u003cbr\u003e\nOne cheese mould of this size fits in a draining tray, making it easy to integrate into an existing setup with trays and draining solutions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSuitable for repeated use\u003c\/b\u003e\u003cbr\u003e\nThe mould is made for repeated use and is a good choice for both experienced home cheesemakers and smaller productions working with larger cheeses.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Cheese mould without lid and base\u003cbr\u003e\n- Use: Camembert, Havarti and mould-ripened cheeses\u003cbr\u003e\n- Design: Round cheese mould with holes\u003cbr\u003e\n- Diameter: 20 cm\u003cbr\u003e\n- Height: 16 cm\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315381195079,"sku":"1063","price":215.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1063_20Osteform_20uden_20l_C3_A5g_20og_20bund_20til_20camembert_2C_20Havarti._20D_2020_20cm._20H_2016_20cm_2ef74b81-82d9-468b-a0b3-b1f79d008b7e.jpg?v=1783942737"},{"product_id":"osteform-til-brie-204p","title":"Cheese mould for brie and camembert. D: 10 cm. H: 10 cm","description":"\u003cp\u003eParticularly useful for small camembert and brie cheeses. There is room for 4 moulds in the drip tray.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315382014279,"sku":"1065","price":88.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1065_20Osteform_20til_20brie_20og_20camembert._20D10_20cm._20H10_20cm_d6f90500-0f3d-42d2-958f-796c3e1d2385.jpg?v=1783942748"},{"product_id":"laktase-enzym-til-laktosefri-809p","title":"Lactase enzyme for lactose-free milk and dairy products, 100 ml","description":"\u003cp\u003e\u003cb\u003eEnzyme for reducing lactose in milk\u003c\/b\u003e\u003cbr\u003e\nThis lactase enzyme is used to break down milk sugar (lactose) in milk and dairy products. When used correctly, the lactose content can typically be reduced by over 90 %, and in certain processes by up to approx. 98 %.\u003c\/p\u003e\n\n\u003cp\u003eThe product makes it possible to produce low-lactose or almost lactose-free dairy products in home production and smaller-scale production.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eWell suited to lactose-free dairy products\u003c\/b\u003e\u003cbr\u003e\nLactase can be used in all types of animal milk, including cow's, goat's and sheep's milk. The enzyme can be used when making, among other things, milk, cream, yoghurt, cheese, butter and ice cream.\u003c\/p\u003e\n\n\u003cp\u003eBecause lactose is broken down into glucose and galactose, which are perceived as sweeter than lactose, in many recipes it may be possible to reduce the amount of added sugar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eUse in cheese making and fermentation\u003c\/b\u003e\u003cbr\u003e\nDuring cheese making, some of the lactose is broken down naturally during acidification and maturing. By using lactase enzyme, the lactose content can be reduced further, which is relevant when making low-lactose cheeses and other fermented dairy products.\u003c\/p\u003e\n\n\u003cp\u003eThe product can be used either by pre-treating the milk or added during the process, depending on the desired method.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eImportant information about temperature\u003c\/b\u003e\u003cbr\u003e\nThe lactase enzyme is heat-sensitive and is inactivated at temperatures above 50 °C. It is therefore important to ensure the correct temperature during use in order to achieve the desired enzyme activity.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eActive enzyme with high enzyme strength\u003c\/b\u003e\u003cbr\u003e\nThe active enzyme in the product is derived from Kluyveromyces lactis and has a high enzyme activity, which ensures effective and reliable breakdown of lactose at the correct dosage and temperature.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Lactase enzyme\u003cbr\u003e\n- Use: Reduction of lactose in milk and dairy products\u003cbr\u003e\n- Net contents: 100 ml\u003cbr\u003e\n- Enzyme origin: Kluyveromyces lactis\u003cbr\u003e\n- Enzyme activity: 2100 Neutral Lactase Units (NLU) per gram\u003cbr\u003e\n- Temperature limit: Inactivated above 50 °C\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315383423303,"sku":"1066","price":168.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1066_20Laktase_20Enzym_2C_20100_20ml.jpg?v=1783942761"},{"product_id":"ostepresse-til-danbo-205p","title":"Cheese press for Danbo and hard cheeses – wall-mounted model in pine","description":"\u003cp\u003e\u003cb\u003eStable cheese press for hard cheeses\u003c\/b\u003e\u003cbr\u003e\nThis wall-mounted cheese press is designed for making Danbo-type and other hard cheeses, where even, controlled pressing is decisive for the cheese's structure and consistency. The press is well suited to both home cheesemakers and smaller producers.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSimple and adjustable pressing\u003c\/b\u003e\u003cbr\u003e\nThe cheese press allows pressing in the range of approx. 2–10 kg, depending on the load. The bar has a clear scale with weight markings, based on the use of a jerrycan or container filled with 2 litres of water. This makes it easy to repeat the same pressure from one time to the next.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eWall mounting for stability and space saving\u003c\/b\u003e\u003cbr\u003e\nThe wall-mounted construction provides good stability during pressing while also freeing up worktop space in cheese production. The press is fixed to the wall and used together with a cheese mould and a suitable base.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eDanish-made quality\u003c\/b\u003e\u003cbr\u003e\nThe cheese press is made in Denmark and produced in pine, with a focus on functionality, durability and classic design for cheese making.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Cheese press for hard cheeses\u003cbr\u003e\n- Use: Danbo-type and other hard cheeses\u003cbr\u003e\n- Mounting: Wall mounting\u003cbr\u003e\n- Material: Pine\u003cbr\u003e\n- Pressing range: Approx. 2–10 kg\u003cbr\u003e\n- Wall-mounted bar: 74 cm\u003cbr\u003e\n- Pressing rod: 51 cm\u003cbr\u003e\n- Pressing plate: Ø 15 cm\u003cbr\u003e\n- Origin: Made in Denmark\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eNote\u003c\/b\u003e\u003cbr\u003e\nThis item number covers only the cheese press itself. If you would like a complete solution with both a cheese press and a cheese mould as shown in the illustrations, order item no. 1004. A drip tray with slatted board (item no. 1051) is not included either and must be ordered separately. A weight is not included – as a load you can, for example, use a jerrycan filled with water.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315383587143,"sku":"1067","price":335.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1067_20Ostepresse_20til_20DANBO-type_20og_20andre_20faste_20oste_2C_20model_20til_20v_C3_A6gmontering_cb8d36a2-38e6-4b10-9b1c-42b9bb867530.jpg?v=1783942763"},{"product_id":"laktase-enzym-50-808p","title":"Lactase enzyme, 50 ml","description":"\u003cp\u003e\u003cB\u003eWho can benefit from Lactase?\u003c\/B\u003e\u003cbr\u003e\n1) Lactase is a natural enzyme that is an obvious choice for people who suffer from lactose intolerance (those allergic to milk sugar).\u003cbr\u003e\n2) People who want to reduce the amount of sugar (granulated sugar) in a recipe containing milk can benefit from using milk treated with lactase, since the lactose is converted into monosaccharides that have a higher degree of sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eUsing lactase\u003c\/B\u003e\u003cbr\u003e\nThe product can be added to all types of animal milk. In Denmark this will typically be cow's, goat's and sheep's milk. When the lactase enzyme is used correctly, the lactose content of the milk can typically be reduced by more than 90%, and in some processes up to 98%.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eTreating the milk\u003c\/B\u003e\u003cbr\u003e\nThe process can be carried out in 2 ways:\u003cbr\u003e\nThe slow method:\u003cbr\u003e\nPour 1 litre of milk into a bowl or jug. Add 1 ml of lactase enzyme. Make sure it is whisked well into the milk. Then place the milk in the refrigerator at 4-6 º C for 24 hours. After this, the milk can be drunk\/used just like any other milk.\u003c\/p\u003e\n\n\u003cp\u003eThe fast method:\u003cbr\u003e\nHeat the milk to 40 degrees. Then pour it into the bowl of a 1-litre yoghurt maker (see product no. 2023). Add 1 ml of lactase enzyme. Make sure it is whisked well into the milk. Then switch on the appliance. The milk must then stand in the appliance at 40-46 (+\/- 3 degrees) for 3 hours. After this, the milk can be drunk\/used just like any other milk.\u003c\/p\u003e\n\n\u003cp\u003eLactase can be measured out using pipettes (product no. 1018).\u003c\/p\u003e\n\n\u003cp\u003eIf you do not have a yoghurt maker, you can also treat the milk in a saucepan, but it is important that the temperature is kept around 40-46 º C (+\/- 3 degrees).\u003c\/p\u003e\n\n\u003cp\u003eThe lactase enzyme is destroyed if it is heated to more than 50 º C.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eLactose and the perception of sweetness\u003c\/B\u003e\u003cbr\u003e\nGlucose and galactose are naturally sweeter than lactose. By breaking down the lactose with the lactase enzyme, it is therefore possible to reduce the amount of added sugar in a recipe that uses milk treated with lactase.\u003c\/p\u003e\n\n\u003cp\u003eWe recommend that you experiment and find the level of added sugar that suits your own taste. It also means that your dishes contain fewer calories than dishes made with milk that has not been treated with lactase.\u003c\/p\u003e\n\n\u003cp\u003eThe active enzyme in the product is derived from Kluyveromyces lactis.\u003c\/p\u003e\n\n\u003cp\u003eConcentration: 2100 Neutral Lactase Units (NLU)\/gram\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315384373575,"sku":"1068","price":95.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1068_20Laktase_20Enzym_2C_2050_20ml_854f1df6-84ff-4356-968a-a4c423727f48.jpg?v=1783942773"},{"product_id":"noeddesmagskultur-e2-80-93-lactobacillus-807p","title":"Nutty-flavour culture – Lactobacillus helveticus for cheese, vegan (1 g)","description":"\u003cp\u003e\u003cb\u003eCreate a nutty flavour and better balance in your cheese\u003c\/b\u003e\u003cbr\u003e\nWith this nutty-flavour culture containing Lactobacillus helveticus, you can give your cheeses a distinct nutty flavour and a more rounded character. The culture works actively during ripening and helps you achieve a softer and more harmonious flavour profile – especially in cheeses that are aged over time.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSuitable for many types of cheese – including vegan\u003c\/b\u003e\u003cbr\u003e\nYou can use the culture in a wide range of well-known cheeses such as cheddar, parmesan, romano, provolone and mozzarella, as well as in Nordic hard cheeses such as herregårdsost. It works for both classic dairy cheese and vegan cheese making, which makes it a versatile choice in home production.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eLess bitterness and more depth of flavour\u003c\/b\u003e\u003cbr\u003e\nLactobacillus helveticus helps to reduce bitterness that can otherwise develop during ripening. This gives you cheeses with more depth, roundness and balance – even when you are working with longer ageing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eThermophilic culture with slow, controlled flavour development\u003c\/b\u003e\u003cbr\u003e\nThe culture thrives best at temperatures above 40 °C, but it also develops flavour at lower temperatures. With cooler ripening, development is slower, so you should often let the cheese age a little longer than standard recipes indicate in order to get the full benefit.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eCombine with other cultures as needed\u003c\/b\u003e\u003cbr\u003e\nWhen you want cheeses with holes, it can be a good idea to combine the culture with an eye-formation culture (item no. 1070), which can be bought separately.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eDosage and yield in practice\u003c\/b\u003e\u003cbr\u003e\nYou need approx. 1 pinch per 5–6 litres of milk.\u003cbr\u003e\nThe jar is enough for at least 100 litres of milk and is therefore very economical to use.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Starter culture \/ flavour culture\u003cbr\u003e\n- Bacterial culture: Lactobacillus helveticus (Danisco LH100)\u003cbr\u003e\n- Type: Thermophilic culture\u003cbr\u003e\n- Form: Freeze-dried\u003cbr\u003e\n- Use: Cheese making (dairy cheese and vegan cheese)\u003cbr\u003e\n- Vegan: Yes\u003cbr\u003e\n- Net weight: 1 g\u003cbr\u003e\n- Yield: Min. 100 litres of milk\u003cbr\u003e\n- Storage: Freezer or refrigerator\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eNote\u003c\/b\u003e\u003cbr\u003e\nThere are studies pointing to possible health effects of Lactobacillus helveticus, but these effects are not conclusively documented and should not be regarded as medicinal properties.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315384504647,"sku":"1069","price":89.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1069_20N_C3_B8ddesmagskultur_2C_201_20gr_f7921046-e87e-4305-a2a8-ed8c87a44924.jpg?v=1783942773"},{"product_id":"fransk-hurtig-modningskultur-1339p","title":"French fast-ripening culture – Geotrichum candidum for white-mould cheese (2 g)","description":"\u003cp\u003e\u003cb\u003eEnsures even ripening and a fine surface on white-mould cheeses\u003c\/b\u003e\u003cbr\u003e\nUse this French fast-ripening culture when you want to achieve a more controlled and uniform ripening of white-mould cheeses. Geotrichum candidum supports the surface ripening and gives cheeses a more stable appearance and a neater texture.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eIdeal for brie, camembert and blue-mould cheeses with a white surface\u003c\/b\u003e\u003cbr\u003e\nThe culture is particularly suited to soft white-mould cheeses such as brie and camembert as well as blue-mould cheeses with a white surface. It helps to limit rind formation, so the cheese retains a soft and uniform consistency.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eLess risk of \"melted\" cheese under the rind\u003c\/b\u003e\u003cbr\u003e\nGeotrichum candidum reduces the breakdown of proteins in the cheese. This reduces the risk of the cheese appearing melted or too soft just under the rind and gives a more stable ripening process.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eGives a classic French flavour profile\u003c\/b\u003e\u003cbr\u003e\nThe culture is often referred to as a French fast-ripening culture, because it contributes to the characteristic French flavour known from traditional white-mould cheeses.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eUsed together with white-mould culture\u003c\/b\u003e\u003cbr\u003e\nYou use the culture together with white-mould culture, Penicillium candidum (item no. 1007), which can be bought separately. Both cultures are added to the milk at the start of the cheese making.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eAlternative use as a spray\u003c\/b\u003e\u003cbr\u003e\nIf you use the culture as a spray on the surface of the cheese, it must be reactivated in a little boiled, cooled water (approx. 4 °C) for 16 hours before use.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Ripening culture \/ surface culture\u003cbr\u003e\n- Culture: Geotrichum candidum\u003cbr\u003e\n- Use: White-mould cheeses and blue-mould cheeses with a white surface\u003cbr\u003e\n- Function: Surface ripening and stable texture\u003cbr\u003e\n- Coverage: Up to 1000 litres of milk\u003cbr\u003e\n- Net weight: 2 g\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315386044743,"sku":"1072","price":131.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1072_20Fransk_20hurtig-modningskultur_2C_20Geotrichum_20candidum_2C_202_20gram_59e5d32b-5ae8-4156-b3c2-6e26d7b15802.jpg?v=1783942791"},{"product_id":"lysozym-e2-80-93-naturligt-3248p","title":"Lysozyme – natural enzyme for cheese and winemaking (50 ml)","description":"\u003cp\u003e\u003cb\u003ePrevent blowing in semi-hard and hard cheeses\u003c\/b\u003e\u003cbr\u003e\nUse lysozyme when you want to ensure stable semi-hard and hard cheeses without cracks, splits and off-flavours. The enzyme inhibits the development of butyric acid bacteria (Clostridia, including Clostridium tyrobutyricum), which can otherwise cause the cheese to swell up during ripening – a phenomenon known as blowing and late blowing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eA safe solution when the feed basis is unknown\u003c\/b\u003e\u003cbr\u003e\nBlowing problems arise especially when the milk comes from cows fed on silage. As the composition of the feed is often unknown, lysozyme is widely used in both private and commercial cheese making as a natural and effective solution.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eAdd from the start of cheese making\u003c\/b\u003e\u003cbr\u003e\nYou add lysozyme directly into the milk at the beginning of the process together with the starter culture. This makes the enzyme easy to use and easy to integrate into both new and existing recipes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eDosage for cheese making\u003c\/b\u003e\u003cbr\u003e\nUse approx. 1.6 ml to 8 litres of milk.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eAlso used for winemaking\u003c\/b\u003e\u003cbr\u003e\nLysozyme is also used in winemaking, where it provides control over malolactic fermentation (the conversion of malic acid into lactic acid). The enzyme can be used to delay, stop or completely prevent the fermentation, thereby reducing the risk of an undesirable effect on flavour. The product is easy to use and does not need to be dissolved in water before use.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eDosage for winemaking\u003c\/b\u003e\u003cbr\u003e\n- Delaying malolactic fermentation (10–14 days): 8–16 ml per 10 litres\u003cbr\u003e\n- Stopping malolactic fermentation already in progress: 16 ml per 10 litres\u003cbr\u003e\n- Full prevention of malolactic fermentation: 24–40 ml per 10 litres\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eA natural enzyme with broad use\u003c\/b\u003e\u003cbr\u003e\nLysozyme is a natural antibacterial enzyme that occurs naturally in, among other things, tears, saliva, eggs and animal milk. This product is extracted from egg white and is also known under the name Malostop.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Natural enzyme\u003cbr\u003e\n- Designation: Lysozym \/ Lysozyme\u003cbr\u003e\n- E number: E1105\u003cbr\u003e\n- Use: Cheese making and winemaking\u003cbr\u003e\n- Function: Inhibits undesirable bacterial growth\u003cbr\u003e\n- Origin: Extracted from egg white\u003cbr\u003e\n- Net volume: 50 ml\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315394171207,"sku":"1082","price":95.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1082_20Lysozym_2C_2050_20ml_5893d96f-00e7-4a8d-b3b7-673a803dfcdb.jpg?v=1783942857"},{"product_id":"laag-loes-bund-3169p","title":"Lid \/ loose base for cheese moulds – Ø 19.8 cm","description":"\u003cp\u003e\u003cb\u003eProvides stable support during cheese making\u003c\/b\u003e\u003cbr\u003e\nUse this loose base as a lid or base for cheese moulds when you want to ensure a stable and even shape during pressing and draining. It works as a practical part of the setup when making hard and semi-hard cheeses.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eFits several cheese moulds in the range\u003c\/b\u003e\u003cbr\u003e\nThe loose base can be used, among other things, together with the cheese moulds with item nos. 1063 and 1064, and it also fits item no. 1059. This makes it well suited as an extra or replacement part.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eEasy to combine with existing equipment\u003c\/b\u003e\u003cbr\u003e\nThe simple design makes it easy to use the base together with your current cheese moulds, both as a top and a base, depending on your needs and recipe.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Lid \/ loose base for cheese moulds\u003cbr\u003e\n- Use: Cheese making\u003cbr\u003e\n- Diameter: 19.8 cm\u003cbr\u003e\n- Thickness: 0.50 cm\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315395580231,"sku":"1084","price":145.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1084_20L_C3_A5g_20_20_20L_C3_B8s_20bund_20til_20osteforme_2C_20dia_2019_2C8_20cm_821a0877-27e0-4fc3-9789-2fd7faedc814.jpg?v=1783942867"},{"product_id":"vegansk-syrevaekker-startkultur-2963p","title":"Vegan starter culture \/ starter culture (souring culture), 6.2 g","description":"\u003cp\u003e\u003cB\u003eVegetarian \/ Vegan starter culture\u003c\/B\u003e\u003c\/p\u003e\n\n\u003cp\u003eFor making cheese from lactose-free milk or cheese from, for example, soya, rice, coconut and spelt milk.\u003c\/p\u003e\n\n\u003cp\u003eCan also be used for animal milk.\u003c\/p\u003e\n\n\u003cp\u003eFreeze-dried thermophilic culture \/ culture containing:\u003cbr\u003e\nStreptococcus thermophilus, sucrose and maltodextrins.\u003c\/p\u003e\n\n\u003cp\u003eEnough for approximately 8-9 cheese makings of 8 litres of milk each.\u003c\/p\u003e\n\n\u003cp\u003eNet weight: 6.2 grams\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315395809607,"sku":"1086","price":154.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Vegansk_20Syrningskultur_20-_20Syrev_C3_A6kker_20_20_201_aeb90d13-d904-4311-8b5f-37d10d2c57ef.jpg?v=1783942870"},{"product_id":"osteform-til-firkantede-2844p","title":"Cheese mould for square cheeses. L: 22.5 cm. W: 14 cm, H: 7.5 cm","description":"\u003cp\u003eSquare cheese mould that is useful for various cheeses that you want in a large square shape. Also used for Akawi cheese. See item no. 1119 for more information about Akawi cheese.\u003c\/p\u003e\n\n\u003cp\u003eInternal dimensions:\u003cbr\u003e\nLength: 22.5 cm\u003cbr\u003e\nWidth: 14 cm\u003cbr\u003e\nHeight: 7.5 cm\u003c\/p\u003e\n\n\u003cp\u003eThere is room for 2 moulds in the drainage tray.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315395907911,"sku":"1088","price":118.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1088_20Osteform_20til_20firkantede_20oste._20L_2022_2C5_20cm._20B_2014_20cm_2C_20H_207_2C5_20cm_7d69187a-c0f2-4453-b030-73cd39daa16e.jpg?v=1783942871"},{"product_id":"osteplast-til-overfladebehandling-208p","title":"Cheese coating for surface treatment of hard cheeses – 500 g","description":"\u003cp\u003e\u003cb\u003eProtects hard cheeses against drying out and unwanted growth\u003c\/b\u003e\u003cbr\u003e\nUse cheese coating when you want to protect firmer cheeses during maturing and storage. The surface treatment reduces drying-out and lowers the risk of attack by airborne bacteria and mould, so the cheese keeps both its structure and its quality.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eReady to use without heating\u003c\/b\u003e\u003cbr\u003e\nYou apply the cheese coating directly to the surface of the cheese with no need for heating or any other pre-treatment. This makes the product easy to use as part of ongoing maturing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eA flexible solution for maturing and storage\u003c\/b\u003e\u003cbr\u003e\nThe cheese coating forms a protective film, which is removed again before the cheese is used. This provides practical, temporary protection without affecting the finished cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eGood coverage for larger productions\u003c\/b\u003e\u003cbr\u003e\nOne container is enough for approx. 20 kg of cheese, which makes the product well suited to both hobby use and smaller productions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eAccessories for application\u003c\/b\u003e\u003cbr\u003e\nFor applying cheese coating and cheese wax you can use a brush (item no. 1123), which can be purchased separately.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Cheese coating for surface treatment\u003cbr\u003e\n- Use: Hard and semi-hard cheeses\u003cbr\u003e\n- Function: Protects against drying out, bacteria and mould\u003cbr\u003e\n- Coverage: Approx. 20 kg of cheese\u003cbr\u003e\n- Contents: Vinyl acetate polymer, E172\u003cbr\u003e\n- Net weight: 500 g\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315397284167,"sku":"1091","price":128.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1091_20Osteplast_2C_20_C2_BD_20l_a603c945-9669-499d-bfb2-359bf72b80f5.jpg?v=1783942877"},{"product_id":"gaerkultur-e2-80-93-debaryomyces-209p","title":"Yeast culture – Debaryomyces hansenii for cheese ripening (1 g)","description":"\u003cp\u003e\u003cb\u003eImproves flavour and softens the cheese surface\u003c\/b\u003e\u003cbr\u003e\nUse this freeze-dried yeast culture when you want to improve the flavour and create a more rounded surface on your cheeses. Debaryomyces hansenii works on the exterior of the cheese and contributes to a milder and more balanced flavour development.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eApplied directly to the curd\u003c\/b\u003e\u003cbr\u003e\nYou apply the yeast culture by spraying or brushing it onto the surface of the curd. This gives you good control over the ripening and makes the culture easy to integrate into both simple and more advanced cheese projects.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eNeutralises and softens the cheese during ripening\u003c\/b\u003e\u003cbr\u003e\nThe culture helps to neutralise acid on the surface and softens the cheese, which creates better conditions for further ripening and interaction with other surface cultures.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eAn important part of red-smear cheeses\u003c\/b\u003e\u003cbr\u003e\nDebaryomyces hansenii is used, among other things, in making red-smear cheeses and is often used together with red-smear culture (item no. 1016), which can be bought separately.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eGood yield for home production\u003c\/b\u003e\u003cbr\u003e\nThe contents are enough for approx. 5 kg of homemade cheese, which makes the culture well suited to hobby use and smaller productions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Yeast culture \/ surface culture\u003cbr\u003e\n- Culture: Debaryomyces hansenii\u003cbr\u003e\n- Form: Freeze-dried\u003cbr\u003e\n- Use: Cheese ripening and surface treatment\u003cbr\u003e\n- Yield: Approx. 5 kg of cheese\u003cbr\u003e\n- Net weight: 1 g\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315399151943,"sku":"1093","price":70.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1093_20G_C3_A6rkultur_2C_201_20gr_14a3e94d-d546-4bdd-b796-44030e7ffe65.jpg?v=1783942890"},{"product_id":"etiketter-med-motiv-841p","title":"Labels with motif – large, self-adhesive, for cheese (30 pcs)","description":"\u003cp\u003e\u003cb\u003eGives an overview and clear labelling of your cheeses\u003c\/b\u003e\u003cbr\u003e\nUse these large self-adhesive labels when you want to label your homemade cheeses clearly and legibly. They work as practical labels for cheese when you have several cheeses in stock and want to keep track of type, date or ripening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003ePlenty of room for information and a personal message\u003c\/b\u003e\u003cbr\u003e\nThe larger label area gives plenty of room for notes, names or a personal greeting. This makes the labels well suited to larger cheeses and gift cheeses, where more visible information is needed than with small stickers.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eWell suited to gift cheeses and a neat presentation\u003c\/b\u003e\u003cbr\u003e\nThe large labels are a good choice when the cheese is to be given as a gift or presented attractively on the cheese board. They contribute to a more finished look without taking focus away from the cheese itself.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSelf-adhesive and easy to use\u003c\/b\u003e\u003cbr\u003e\nThe labels stick directly onto packaging or a surface and are easy to attach as part of the final handling of the cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Labels \/ stickers for cheese\u003cbr\u003e\n- Design: Self-adhesive labels with a motif\u003cbr\u003e\n- Use: Labelling homemade cheese\u003cbr\u003e\n- Quantity: 30 pcs.\u003cbr\u003e\n- Height: 4.8 cm\u003cbr\u003e\n- Width: 10.5 cm\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315400036679,"sku":"1096","price":9.4,"currency_code":"DKK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Etiketter_20med_20motiv_20_28selvkl_C3_A6bende_29_2C_20store_2C_2030_20stk._51995678-0a47-4a95-968c-128310a02591.jpg?v=1783942897"},{"product_id":"etiketter-med-motiv-1106p","title":"Labels with motif – small, self-adhesive, for cheese (30 pcs)","description":"\u003cp\u003e\u003cb\u003eMakes it easy to keep track of your cheeses\u003c\/b\u003e\u003cbr\u003e\nUse these small self-adhesive labels when you want to label your homemade cheeses clearly and neatly. They are ideal when you have several cheeses in stock and want to keep track of type, date or ripening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003ePerfect for gifts and smaller cheeses\u003c\/b\u003e\u003cbr\u003e\nThe compact size makes the labels well suited to smaller cheeses and to gift cheeses, where you want to give a personal and finished presentation without taking up too much room.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSelf-adhesive and easy to use\u003c\/b\u003e\u003cbr\u003e\nThe labels stick directly onto packaging or a surface and are easy to attach as part of your final handling of the cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Labels for cheese\u003cbr\u003e\n- Design: Self-adhesive labels with a motif\u003cbr\u003e\n- Use: Labelling homemade cheese\u003cbr\u003e\n- Quantity: 30 pcs.\u003cbr\u003e\n- Size: 2.9 × 2.7 cm\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315400167751,"sku":"1096a","price":7.75,"currency_code":"DKK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Etiketter_20med_20motiv_20_28selvkl_C3_A6bende_29_2C_20sm_C3_A5_2C_2030_20stk._95e5b36b-9c11-49bd-a9b7-59862b258a1e.jpg?v=1783942897"},{"product_id":"starterkultur-syrningskultur-2833p","title":"Starter culture (souring culture) for e.g. Parmesan, similar hard cheeses and Akawi cheese, 11 g","description":"\u003cp\u003eThermophilic culture containing:\u003cbr\u003e\nStreptococcus thermophilus, sucrose and maltodextrins.\u003c\/p\u003e\n\n\u003cp\u003eEnough for 500 litres of milk.\u003c\/p\u003e\n\n\u003cp\u003eA recipe for Akawi cheese is included. For the Akawi cheese mould, see item no. 1088.\u003c\/p\u003e\n\n\u003cp\u003eOther ingredients needed to make Akawi cheese:\u003cbr\u003e\nRennet (standard or vegetable), see the item numbers on the website\u003cbr\u003e\nCalcium chloride \/ calcium chloride 33%, 100 ml, item no. 1021\u003c\/p\u003e\n\n\u003cp\u003eIn addition, pH strips to monitor the pH values are important, see item no. 1061, as well as cheesecloth - large mesh, item no. 1011.\u003c\/p\u003e\n\n\u003cp\u003eNet weight: 11 grams\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315409375559,"sku":"1119","price":239.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1119_20Starterkultur_20_28syrningskultur_29_20til_20bl.a._20Parmesan_2C_20lignende_20h_C3_A5rde_20oste_20samt_20Akawi_20ost_2C_2011_20gr_2ffbe5fc-c43c-43b1-905e-90f5e4fe7cb7.jpg?v=1783942907"},{"product_id":"pensel-til-ostevoks-1095p","title":"Brush for cheese wax, width 2.5 cm","description":"\u003cp\u003eMade of wood and natural bristles (pig bristles)\u003c\/p\u003e\n\n\u003cp\u003eWidth: 2.5 cm\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315409441095,"sku":"1123","price":36.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Pensel_20til_20ostevoks_2C_20bredde_202_2C5_20cm_131ba528-ba15-4b9f-a490-ec3e4bf7785d.jpg?v=1783942911"},{"product_id":"osteskaerer-ostetraad-60-1116p","title":"Cheese cutter \/ cheese wire, 60 cm, 1 pc","description":"\u003cp\u003eCut cheese like they do in the cheese shop.\u003c\/p\u003e\n\n\u003cp\u003eMade of steel wire with a plastic grip.\u003c\/p\u003e\n\n\u003cp\u003eLength: 60 cm\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315409572167,"sku":"1124","price":44.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ostesk_C3_A6rer_20_20ostetr_C3_A5d_2C_2060_20cm_2C_201_20stk_bebd9065-6e92-4b4e-b2c9-5a236128a3c6.jpg?v=1783942910"},{"product_id":"ostevoks-neutral-ufarvet-4207p","title":"Cheese wax - Neutral \/ Uncoloured, 800 grams","description":"\u003cp\u003eWhen people mention cheese wax, it quite naturally brings to mind the traditional red cheese wax familiar from the 'old' days.\u003c\/p\u003e\n\n\u003cp\u003eToday the colours of cheese wax are far more varied, as the picture on the right illustrates. Dansk Hjemmeproduktion is therefore launching, to begin with, cheese wax in 3 colours; red, yellow and black for semi-hard and firmer types of cheese.\u003c\/p\u003e\n\n\u003cp\u003eAs well as having a protective effect that minimises unwanted wild mould and mildew attack, the wax reduces evaporation and drying-out of the cheese during maturing. At the same time, the wax slows the ripening of the cheese.\u003c\/p\u003e\n\n\u003cp\u003eThe lovely colours add plenty of variation to the cheese board. A waxed cheese also makes a handsome and exclusive host gift that will undoubtedly go down well and become a talking point.\u003c\/p\u003e\n\n\u003cp\u003eThis type of wax does not crack or split the way more traditional cheese waxes do. Once applied, it has a suppleness and consistency not unlike marzipan at room temperature and can therefore be cut easily without the wax breaking.\u003c\/p\u003e\n\n\u003cp\u003eThe wax is best melted in a saucepan by heating it to around 70 degrees. The cheese can then be waxed by brushing it with the wax, or you can dip the cheese in the wax. The latter is, however, only possible with very firm cheeses. During waxing, place the cheeses either on a rack or on baking paper. Once one side is covered, turn the cheese over and wax the other side.\u003c\/p\u003e\n\n\u003cp\u003eIt is definitely a good idea to use a small saucepan for each colour of cheese wax you keep in the dairy and to use the saucepan only for cheese wax, since it is not easy to get the pan clean after use. After waxing, any surplus wax can be left to set in the saucepan, which can then be stored covered in a cool place or in the fridge until the next waxing. The brush can stay in the wax, as it can easily be softened again for the next waxing.\u003c\/p\u003e\n\n\u003cp\u003eNote that it is not advisable to apply the wax with a brush made of synthetic material, as there is a risk of it melting. Brushes with natural bristles are the safest and most economical option to use, see item no. 1123.\u003c\/p\u003e\n\n\u003cp\u003eThe wax is weighed out in portions of 800 grams. This portion of cheese wax is enough for approx. 25 kg of cheese depending on the thickness of wax you want.\u003c\/p\u003e\n\n\u003cp\u003eThe wax is made from mineral-oil-based products through the formation of aliphatic hydrocarbon chains. All binders, colourants and pigments used in the manufacture of this cheese wax product are approved for food use.\u003c\/p\u003e\n\n\u003cp\u003eCheese wax that can be used on its own for all types of semi-hard and hard cheeses, or as the first layer of wax when making organic cheeses that are subsequently dipped in coloured wax to give a different look.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315409703239,"sku":"1128","price":152.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ostevoks_20-_20Gul_2C_20800_20gram2_2a8ef3a8-b0a0-4dee-b6be-4d991a1af25f.jpg?v=1783942911"},{"product_id":"laktase-enzym-1-4611p","title":"Lactase enzyme, 1 litre","description":"\u003cp\u003e\u003cB\u003eWho can benefit from Lactase?\u003c\/B\u003e\u003cbr\u003e\n1)  Lactase is a natural enzyme that is an obvious choice for people who suffer from lactose intolerance (those allergic to milk sugar).\u003cbr\u003e\n2) People who want to reduce their use of sugar (granulated sugar) in a recipe that includes milk can benefit from using milk treated with lactase, since the lactose is converted into monosaccharides that have a greater degree of sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eUsing lactase\u003c\/B\u003e\u003cbr\u003e\nThe product can be added to all types of animal milk. In Denmark this will typically be cow's, goat's and sheep's milk. When the lactase enzyme is used correctly, the lactose content of the milk can typically be reduced by more than 90%, and in certain processes by up to 98%.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eTreating the milk\u003c\/B\u003e\u003cbr\u003e\nThe process can be carried out in 2 ways:\u003cbr\u003e\nThe slow method:\u003cbr\u003e\nPour 1 litre of milk into a bowl or jug. Add 1 ml of lactase enzyme. Make sure it is whisked well into the milk. Then place the milk in the fridge at 4-6º C for 24 hours. After this the milk can be drunk\/used just like any other milk.\u003c\/p\u003e\n\n\u003cp\u003eThe fast method:\u003cbr\u003e\nHeat the milk to 40 degrees. Then pour it into the bowl of a 1 litre yoghurt maker (see product number 2023). Add 1 ml of lactase enzyme. Make sure it is whisked well into the milk. Then switch the appliance on. The milk should then stand in the appliance at 40-46 degrees (+\/-3 degrees) for 3 hours. After this the milk can be drunk \/ used just like any other milk.\u003c\/p\u003e\n\n\u003cp\u003eLactase can be measured out using pipettes (product number 1018).\u003c\/p\u003e\n\n\u003cp\u003eIf you do not have a yoghurt maker, you can also treat the milk in a saucepan, but it is important that the temperature is kept at around 40-46º C (+\/- 3 degrees).\u003c\/p\u003e\n\n\u003cp\u003eThe lactase enzyme is destroyed if it is heated to more than 50º C.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eLactose and the perception of sweetness\u003c\/B\u003e\u003cbr\u003e\nGlucose and galactose are by nature sweeter than lactose. By breaking down the lactose with the help of the lactase enzyme, it is therefore possible to reduce the added sugar (granulated sugar) in a recipe where milk treated with lactase has been used.\u003c\/p\u003e\n\n\u003cp\u003eIt is recommended that you experiment and find the level of added sugar that suits your own taste. It also means that your dishes contain fewer calories than dishes made with milk that has not been treated with lactase.\u003c\/p\u003e\n\n\u003cp\u003eThe active enzyme in the product is extracted from Kluyveromyces lactis.\u003c\/p\u003e\n\n\u003cp\u003eConcentration: 2100 Neutral Lactase Units (NLU)\/gram\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315422974279,"sku":"1166","price":1198.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1066_20Laktase_20Enzym_2C_20100_20ml_c03d1a8d-37ce-417a-9e49-04fb0c9de806.jpg?v=1783942913"},{"product_id":"osteloebe-animalsk-50-3750p","title":"Rennet, animal, 50 ml","description":"\u003cp\u003eRennet for use in cheese making . \u003cB\u003eAnimal.\u003c\/B\u003e \u003cB\u003eNote: Considerably shorter shelf life than item nos. 1005 and 1015.\u003c\/B\u003e\u003c\/p\u003e\n\n\u003cp\u003eThe contents of the bottle are enough to make approx. 40 kg of cheese.\u003c\/p\u003e\n\n\u003cp\u003eRennet causes the whey to separate from the milk and thereby forms dry matter. It is the proteins in the milk that set with the help of the enzyme. Rennet is also involved in the maturing process, because it helps to break down the protein substances in the cheese.\u003c\/p\u003e\n\n\u003cp\u003eContents:: Made from extract of calf stomachs.\u003cbr\u003e\nWith added sodium chloride, preservatives: sodium benzoate(211),  sodium ethyl parahydroxybenzoate(E215) and sodium \tmethylparaben(219).\u003c\/p\u003e\n\n\u003cp\u003eStore in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003eNote that rennet is an active enzyme that loses its coagulating ability over time, about 1 % per month or 12% over a year. To compensate for this, you can dose a little extra rennet as time goes by.\u003cbr\u003e\nIt is well suited to making smoked cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eRecipe for smoked cheese:\u003c\/B\u003e\u003cbr\u003e\nIngredients:  2 litres whole milk\/skimmed milk\u003cbr\u003e\n                      1\/4 dl buttermilk (or 0.20 ml starter culture, item no. 1010)\u003cbr\u003e\n                      optionally 1 dl whipping cream\u003cbr\u003e\n                      2-3 drops rennet\u003c\/p\u003e\n\n\u003cp\u003e1) Mix everything together and leave it in a warm place for approx. 1 day.\u003cbr\u003e\n2) The curd is then poured into a sieve\/colander fitted with a fine-mesh cheesecloth, see item no. 1057.  Leave to drip for 6-8 hours.\u003cbr\u003e\n3) Place on netting or a rack.  Both finely divided or fine-meshed. See item no. 5078a for example.\u003cbr\u003e\n4) Smoke to taste until a suitable colour is achieved  6-9 minutes.  (Oat straw and stinging nettles).NB: The smoke should be bluish.  If it is grey, the cheese may end up tasting of cellulose. The temperature should be 30-40 deg. C.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eUsing starter culture for smoked cheese  -  item no. 1010:\u003c\/B\u003e\u003cbr\u003e\nThe advantage of using this culture instead of buttermilk when making smoked cheese is that you do not have to buy buttermilk every time you want to make smoked cheese. This is especially relevant if you do not otherwise use buttermilk in the household. The culture is enough for at least 20 productions of smoked cheese and can keep for a long time if stored hermetically sealed in the refrigerator.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315423105351,"sku":"1185","price":69.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1185_20Ostel_C3_B8be_2C_20animalsk_2C_2050_20ml_b5fb3e0d-b4eb-4dc0-ab09-8f9a23d3b81e.jpg?v=1783942916"},{"product_id":"blaaskimmelkultur-vegansk-3250p","title":"Blue mould culture, vegan, 10 ml","description":"\u003cp\u003eVegan liquid blue mould culture (Penicillium Roqueforti).\u003c\/p\u003e\n\n\u003cp\u003eCan be used to make blue castello, blue cheese, stilton or roquefort type cheese from both plant-based and animal milk.\u003c\/p\u003e\n\n\u003cp\u003eNet contents: 10 ml\u003c\/p\u003e\n\n\u003cp\u003eEnough for approx. 100 kg of homemade cheese.\u003c\/p\u003e\n\n\u003cp\u003eSkewer and needle for pricking holes in blue mould cheeses: See item nos. 4192 and 8398.\u003c\/p\u003e\n\n\u003cp\u003eAs there is limited demand for this product, it is unfortunately not possible to get it in smaller packaging, and the 'best before' date marking is about 2-3 months from the date of sale. Stored in the refrigerator, however, this culture can keep for up to a year after the 'best before' date marking on the packaging.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315438670151,"sku":"1193","price":235.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1193_20Bl_C3_A5skimmelkultur_2C_20vegansk_2C_2010_20ml_20-1_6aeeda2f-522b-43af-8c05-9cd9910cfcf0.jpg?v=1783942920"},{"product_id":"hvidskimmelkultur-vegansk-3251p","title":"White mould culture, vegan, 10 ml","description":"\u003cp\u003eVegan liquid white mould culture (Penicillium candidum).\u003c\/p\u003e\n\n\u003cp\u003eEnough for approx. 100 kg of homemade camembert or brie made from plant-based or animal milk.\u003c\/p\u003e\n\n\u003cp\u003eThis culture can be combined with Geotrichum inoculated with Penicillium candidum, see item no. 1072, as this achieves better ripening of white mould cheeses such as brie, camembert and blue mould cheeses with a white surface, while also giving less rind on soft cheeses of that type.\u003c\/p\u003e\n\n\u003cp\u003eThis culture can also be used for dried types of sausage.\u003c\/p\u003e\n\n\u003cp\u003eWhite mould is applied to the surface of a sausage that is not to be smoked but only dried. These are known especially from Southern European sausages, with a whitish surface - this is the residue of mould culture. See Bogen om Spegepølser (category Specialist literature and Books).\u003c\/p\u003e\n\n\u003cp\u003eNet contents: 10 ml\u003c\/p\u003e\n\n\u003cp\u003eAs there is limited demand for this product, it is unfortunately not possible to get it in smaller packaging, and the 'best before' date marking is about 2-3 months from the date of sale. Stored in the refrigerator, however, this culture can keep for up to a year after the 'best before' date marking on the packaging.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315439817031,"sku":"1194","price":230.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1194_20Hvidskimmelkultur_2C_20vegansk_2C_2010_20ml_8a32564c-23a1-4b24-b713-26b47329a389.jpg?v=1783942921"},{"product_id":"glucoamylase-amylase-4693p","title":"Glucoamylase \/ amylase enzyme – EnerZyme HT, Erbslöh, 100 ml","description":"\u003cp\u003e\u003cb\u003eEfficient conversion of starch to glucose\u003c\/b\u003e\u003cbr\u003e\nEnerZyme HT is a highly concentrated glucoamylase enzyme (amyloglucosidase) that efficiently converts water-dissolved and liquid starch as well as dextrin into glucose. The enzyme is widely used in fermentation processes and food production, where starch can otherwise cause an unwanted consistency or cloudiness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eGives better consistency and cleaner flavour\u003c\/b\u003e\u003cbr\u003e\nBy breaking starch down into glucose, the enzyme helps to prevent slimy and sticky textures. It is particularly useful when making plant-based drinks and cheeses, where starch can otherwise affect both flavour and storage negatively.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eWell suited to beverages, cheese and fermenting\u003c\/b\u003e\u003cbr\u003e\nGlucoamylase is used, among other things, for:\u003cbr\u003e\n- making plant-based drinks, e.g. oat drink and other vegetable \"milk\"\u003cbr\u003e\n- making plant-based cheeses, including semi-firm cheeses with maturing\u003cbr\u003e\n- wine and beer brewing, where starch and dextrin are to be broken down\u003cbr\u003e\n- reducing cloudiness in fruit juice and must\u003cbr\u003e\n- producing light, low-calorie beers and other beverages\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eVery active enzyme – a small amount is enough\u003c\/b\u003e\u003cbr\u003e\nThe enzyme is very active and is dosed in small amounts. Just a few drops can clearly show the effect, e.g. by making mashed potato liquid in a few minutes. Because of the enzyme's high activity, precise dosing is recommended, e.g. with a pipette.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Glucoamylase \/ amylase enzyme\u003cbr\u003e\n- Trade name: EnerZyme HT\u003cbr\u003e\n- Manufacturer: Erbslöh\u003cbr\u003e\n- Enzyme type: Amyloglucosidase (AMG) \/ amyloglucosidase\u003cbr\u003e\n- Function: Converts starch and dextrin into glucose\u003cbr\u003e\n- Origin: Extracted from the fungus Aspergillus niger\u003cbr\u003e\n- Active pH: Optimal pH 3.8–4.2 (active between pH 2.5–6.5)\u003cbr\u003e\n- Active temperature: Up to 65 °C (active between approx. 25–80 °C)\u003cbr\u003e\n- Dosage: 1–5 ml per 100 litres\u003cbr\u003e\n- Contents: 100 ml\u003cbr\u003e\n- Storage: Store cool at 0–5 °C\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315444633927,"sku":"1266","price":190.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Glucoamylase_20enzym_2C_20100_20ml_20_49b8fb73-a00a-4e5a-a01f-d690ce0ad914.jpg?v=1783942929"},{"product_id":"osteloebe-animalsk-1-4784p","title":"Rennet, animal, 1 litre","description":"\u003cp\u003eRennet for use in cheese making . \u003cB\u003eAnimal.\u003c\/B\u003e \u003cB\u003eNote: Considerably shorter shelf life than item nos. 1005 and 1015.\u003c\/B\u003e\u003c\/p\u003e\n\n\u003cp\u003eRennet causes the whey to separate from the milk and thereby forms dry matter. It is the proteins in the milk that set with the help of the enzyme. Rennet is also involved in the maturing process, because it helps to break down the protein substances in the cheese.\u003c\/p\u003e\n\n\u003cp\u003eContents:: Made from extract of calf stomachs.\u003cbr\u003e\nWith added sodium chloride, preservatives: sodium benzoate(211),  sodium ethyl parahydroxybenzoate(E215) and sodium \tmethylparaben(219).\u003c\/p\u003e\n\n\u003cp\u003eStore in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003eNote that rennet is an active enzyme that loses its coagulating ability over time, about 1 % per month or 12% over a year. To compensate for this, you can dose a little extra rennet as time goes by.\u003cbr\u003e\nIt is well suited to making smoked cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eRecipe for smoked cheese:\u003c\/B\u003e\u003cbr\u003e\nIngredients:  2 litres whole milk\/skimmed milk\u003cbr\u003e\n                      1\/4 dl buttermilk (or 0.20 ml starter culture, item no. 1010)\u003cbr\u003e\n                      optionally 1 dl whipping cream\u003cbr\u003e\n                      2-3 drops rennet\u003c\/p\u003e\n\n\u003cp\u003e1) Mix everything together and leave it in a warm place for approx. 1 day.\u003cbr\u003e\n2) The curd is then poured into a sieve\/colander fitted with a fine-mesh cheesecloth, see item no. 1057.  Leave to drip for 6-8 hours.\u003cbr\u003e\n3) Place on netting or a rack.  Both finely divided or fine-meshed. See item no. 5078a for example.\u003cbr\u003e\n4) Smoke to taste until a suitable colour is achieved  6-9 minutes.  (Oat straw and stinging nettles).NB: The smoke should be bluish.  If it is grey, the cheese may end up tasting of cellulose. The temperature should be 30-40 deg. C.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eUsing starter culture for smoked cheese  -  item no. 1010:\u003c\/B\u003e\u003cbr\u003e\nThe advantage of using this culture instead of buttermilk when making smoked cheese is that you do not have to buy buttermilk every time you want to make smoked cheese. This is especially relevant if you do not otherwise use buttermilk in the household. The culture is enough for at least 20 productions of smoked cheese and can keep for a long time if stored hermetically sealed in the refrigerator.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315444666695,"sku":"1285","price":748.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ostel_C3_B8be_20Animalsk_201_20liter_20_20_20a_f27c3619-59eb-4762-b685-2f1961b53bb4.jpg?v=1783942930"},{"product_id":"roereske-i-rustfrit-3687p","title":"Stainless steel stirring paddle 76 cm – for cheese making, brewing and honey","description":"\u003cp\u003e\u003cb\u003eHeavy-duty stainless steel stirring paddle for cheese making, brewing and honey\u003c\/b\u003e\u003cbr\u003e\nA practical and robust stainless steel stirring paddle, perfect for cheese making, beer brewing and stirring honey.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSquare profile for efficient stirring\u003c\/b\u003e\u003cbr\u003e\nThe square profile makes the paddle particularly well suited to stirring liquids and masses during heating, e.g. milk or curd, so nothing burns onto the bottom.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eHygienic and durable quality\u003c\/b\u003e\u003cbr\u003e\n- Made of heavy-duty stainless steel\u003cbr\u003e\n- More hygienic than wooden utensils\u003cbr\u003e\n- Easy to clean and very hard-wearing\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eDimensions\u003c\/b\u003e\u003cbr\u003e\n- Length: 76 cm\u003cbr\u003e\n- Paddle head: 23 x 14 cm\u003c\/p\u003e\n\n\u003cp\u003eThis stainless steel stirring paddle is a functional and hygienic tool for both hobby and professional cheese makers, brewers and honey producers.\u003c\/p\u003e","brand":"Brouwland","offers":[{"title":"Default Title","offer_id":54315444928839,"sku":"1292","price":635.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/R_C3_B8reske_20i_20rustfrit_20st_C3_A5l_2C_2076_20cm_194e6bc7-15a4-4557-956a-3705887d32b7.jpg?v=1783942931"},{"product_id":"roereske-i-rustfrit-3738p","title":"Stainless steel stirring paddle, 66 cm","description":"\u003cp\u003eA practical stirring paddle with a square profile for cheese making, beer brewing, stirring honey and more.\u003c\/p\u003e\n\n\u003cp\u003eThe square profile is very practical when stirring, helping to prevent the mass or liquid being heated – for example milk or curd – from burning on.\u003c\/p\u003e\n\n\u003cp\u003eMade of heavy-duty stainless steel, and more hygienic than utensils made of wood.\u003c\/p\u003e\n\n\u003cp\u003eThis paddle is 66 cm long. Of this, the head measures 12 x 8 cm.\u003c\/p\u003e","brand":"Brouwland","offers":[{"title":"Default Title","offer_id":54315444961607,"sku":"1293","price":320.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/R_C3_B8reske_20i_20rustfrit_20st_C3_A5l_2C_2066_20cm_df68632f-6d8d-492a-bff4-d98c6149cf9e.png?v=1783942932"},{"product_id":"osteform-uden-bund-3742p","title":"Cheese mould without base for hard cheeses. D: 18 cm. H: 16 cm","description":"\u003cp\u003eLarge round cheese mould with a base, with holes on the side.\u003c\/p\u003e\n\n\u003cp\u003eEspecially suitable for hard cheeses and larger mould-ripened cheeses. 1 mould fits in a draining tray.\u003c\/p\u003e\n\n\u003cp\u003eIf you wish to use a lid with this mould, it can be purchased separately, item no. 1199. Note that this lid is slightly smaller than the mould.\u003c\/p\u003e\n\n\u003cp\u003eDimensions:\u003cbr\u003e\nHeight: 16 cm\u003cbr\u003e\nDiameter: 18 cm\u003cbr\u003e\nInner diameter: 17.7 cm\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315445256519,"sku":"1366","price":138.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1366_20Osteform_20uden_20bund_20til_20faste_20oste._20D_2018_20cm._20H16_20cm_7c8e19f6-c45d-47b5-871e-f88368e9f336.jpg?v=1783942938"},{"product_id":"osteform-uden-bund-3741p","title":"Cheese mould without base for mould cheeses and less firm cheeses. D: 15 cm. H: 16 cm","description":"\u003cp\u003eLarge round cheese mould without a base, with holes on the side.\u003c\/p\u003e\n\n\u003cp\u003eEspecially suitable for brie, other mould-ripened cheeses and smaller semi-firm cheeses. 1 mould fits in a draining tray.\u003c\/p\u003e\n\n\u003cp\u003eIf you wish to use a lid with this mould, it can be purchased separately, item no. 1199\u003cbr\u003e\nDimensions:\u003cbr\u003e\nHeight: 16 cm\u003cbr\u003e\nDiameter: 15 cm\u003cbr\u003e\nInner diameter 14.8 cm:\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315448009031,"sku":"1367","price":121.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1367_20Osteform_20uden_20bund_20til_20skimmeloste_20og_20mindre_20faste_20oste._20D_2015_20cm._20H16_20cm_d963cfc2-bd2c-4cc2-a3d4-b352aebff039.jpg?v=1783942939"},{"product_id":"osteform-med-bund-3733p","title":"Cheese mould with base for small soft cheeses. D: 60 mm. H: 70 mm","description":"\u003cp\u003eEspecially suitable for small camembert and brie cheeses, among others. 6 moulds fit in the draining tray.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315448074567,"sku":"1369","price":52.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1369_20Osteform_20med_20bund_20til_20sm_C3_A5_20bl_C3_B8de_20oste._20D60_20mm._20H70_20mm_132f23cf-50e6-4ecf-9adc-294d5cd911ac.jpg?v=1783942939"},{"product_id":"osteform-med-bund-3892p","title":"Cheese mould with base for small fresh cheeses and ricotta cheeses. D: 50 mm. H: 50 mm","description":"\u003cp\u003eEspecially suitable for small fresh cheeses and ricotta cheeses, and can also be used for individual servings. 20 moulds fit in a draining tray, item no. 1051.\u003c\/p\u003e\n\n\u003cp\u003eDiameter at the top: 50 mm\u003cbr\u003e\nDiameter at the bottom: 45 mm\u003cbr\u003e\nHeight: 50 mm\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315448369479,"sku":"1372","price":24.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/1372_20Osteform_20med_20bund_20til_20sm_C3_A5_20friskoste_20og_20ricotta-oste._20D50_20mm._20H50_20mm_163daec8-d211-467c-b6bc-255ddff54086.jpg?v=1783942943"},{"product_id":"osteform-hjerteformet-4952p","title":"Cheese mould, heart-shaped – 10x10 cm, height 4.5 cm","description":"\u003cp\u003eGive your homemade cheeses a beautiful and personal look with this heart-shaped mould. The mould is suitable for fresh cheese, soft cheeses and home-churned butter alike, whenever the presentation needs to be a little out of the ordinary.\u003c\/p\u003e\n\n\u003cp\u003eThe decorative heart shape makes it an obvious choice for special occasions, gift baskets, farm shops or as a beautiful detail on the cheese board. The mould helps you create uniform products with a professional appearance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\nShape: Heart\u003cbr\u003e\nSize: 10 x 10 cm, 4.5 cm high.\u003cbr\u003e\nUse: Cheese and butter\u003cbr\u003e\nFood-grade plastic\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315448435015,"sku":"1373","price":78.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/hjerteformet_20osteform_d68ad324-6ee0-49a8-962c-1d87536de82e.png?v=1783942943"},{"product_id":"fransk-hurtig-modningskultur-3698p","title":"French 'fast-ripening culture', Geotrichum candidum, vegan, 5 g","description":"\u003cp\u003eAn ingredient for good ripening of white mould cheeses such as brie, camembert and blue mould cheeses with a white surface, as this culture gives soft cheeses of this type less rind.\u003c\/p\u003e\n\n\u003cp\u003eCheeses made using Geotrichum candidum also often present more attractively, as this culture reduces the breakdown of the proteins in the cheese, thereby reducing the risk of the cheese appearing 'melted' just under the rind.\u003c\/p\u003e\n\n\u003cp\u003eAlso sometimes called the French \"quick-ripening culture\", as the culture gives the typical French flavour.\u003c\/p\u003e\n\n\u003cp\u003eUsed together with vegan white mould culture, Penicillium candidum, item no. 1194.\u003c\/p\u003e\n\n\u003cp\u003eAdded to the milk at the start of the cheese making process together with the white mould culture.\u003c\/p\u003e\n\n\u003cp\u003eSufficient for approximately 2000 litres of milk.\u003c\/p\u003e\n\n\u003cp\u003eGeotrichum candidum.\u003c\/p\u003e\n\n\u003cp\u003eNet contents: 5 grams\u003c\/p\u003e\n\n\u003cp\u003eUnfortunately, it is not possible to obtain this product in smaller packs due to limited demand. The 'best before' date on this product is unfortunately quite short. Stored in the refrigerator, however, this culture can keep for many years after the 'best before' date on the packaging.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315451613511,"sku":"1395","price":255.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Geotrichum_20candidum_2C_20vegansk_20S_5e311b16-8b57-4395-b146-b2992ebf2260.jpg?v=1783942946"},{"product_id":"mandolin-osteskaerekniv-3309p","title":"Mandoline cheese cutting knife for curd, coarse","description":"\u003cp\u003eCutter for curd.\u003c\/p\u003e\n\n\u003cp\u003eSpacing between the wires: 1 cm\u003c\/p\u003e\n\n\u003cp\u003eThe alternative to using a knife to cut the curd. Gives an even cut.\u003c\/p\u003e\n\n\u003cp\u003eCan also be used for slicing boiled potatoes and mozzarella.\u003c\/p\u003e\n\n\u003cp\u003eMade of aluminium with a food-grade coating. The cutting wires are made of stainless steel.\u003c\/p\u003e\n\n\u003cp\u003eWidth: 11.3 cm\u003cbr\u003e\nSpacing between the wires: 1 cm\u003cbr\u003e\nLength of the mandoline part: 11 cm\u003cbr\u003e\nLength including handle: 25.7 cm\u003cbr\u003e\nThickness: 1 cm\u003c\/p\u003e\n\n\u003cp\u003e5-year guarantee\u003c\/p\u003e\n\n\u003cp\u003eMade by Westmark, Germany\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315453907271,"sku":"1791","price":172.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Mandolin_20ostesk_C3_A6rekniv_20til_20ostemasse_2C_20grov_97256140-4722-41f0-b0e5-64d507842837.jpg?v=1783942969"}],"url":"https:\/\/thehomelarder.com\/collections\/ostefremstilling.oembed","provider":"Dansk Hjemmeproduktion","version":"1.0","type":"link"}