Introduction
This manual provides instructions for the proper use of Browin 411200 Microbial Rennet Powder. This product is a high-quality enzymatic preparation designed for cheesemaking, suitable for various milk types including cow, goat, and soy milk. It is 100% vegetarian.
Image: Packaging of Browin 411200 Microbial Rennet Powder, showing the brand name and product details.
Preparation and Dosage
Before starting the cheesemaking process, ensure you have all necessary ingredients and equipment clean and ready. The Browin 411200 Microbial Rennet is provided in 1g sachets.
- Each 1g sachet is sufficient for approximately 20 liters of milk.
- The package contains 5 sachets, allowing for the processing of up to 100 liters of milk in total.
Important: Always measure your milk quantity accurately to determine the correct rennet dosage.
Operating Instructions: Cheesemaking Process
Follow these steps for effective use of Browin Microbial Rennet Powder:
- Prepare the Milk: Heat your chosen milk (cow, goat, or soy) to the appropriate temperature as specified by your cheese recipe. Maintain this temperature throughout the renneting process.
- Dissolve the Rennet: Take the required amount of rennet powder (e.g., 1g for 20 liters of milk) and dissolve it completely in 50 ml of cool, non-chlorinated water. Stir gently until no lumps remain.
- Add to Milk: Carefully add the dissolved rennet solution to the prepared milk. Stir thoroughly for approximately 1-2 minutes to ensure even distribution throughout the milk.
- Coagulation: Stop stirring and cover the pot. Allow the milk to sit undisturbed at the recommended temperature until a firm curd forms. The time required for coagulation will vary depending on the milk type, temperature, and specific cheese recipe.
- Check for Clean Break: Once the curd has formed, check for a "clean break" by inserting a knife into the curd and lifting gently. If the curd breaks cleanly and whey fills the cut, it is ready for the next steps of your cheese recipe (cutting, draining, pressing, etc.).
Image: A person stirring milk in a large pot, monitoring temperature with a thermometer, a crucial step before adding rennet.
Image: A hand pouring a liquid, likely whey, from a clear pitcher into a metal pot, illustrating a draining step in cheesemaking.
Image: A person carefully placing freshly formed cheese rounds onto a metal rack for drying or aging, a common post-coagulation step.
Storage and Handling
Proper storage ensures the longevity and effectiveness of the rennet powder:
- Store the rennet powder in a cool, dry place, away from direct sunlight and moisture.
- Keep the sachets sealed until ready for use to maintain potency.
- Once a sachet is opened, use its contents promptly or reseal tightly if only a portion is used, though it is recommended to use the full sachet for optimal results with 20L milk.
Troubleshooting Common Issues
- Curd Not Forming or Weak Curd:
- Ensure milk temperature is correct for your recipe. Too low or too high can inhibit rennet activity.
- Verify the rennet was fully dissolved before adding to milk.
- Check the expiry date of the rennet. Old rennet may lose potency.
- Avoid over-stirring after adding rennet, as this can disrupt curd formation.
- Chlorinated water can inhibit rennet. Use non-chlorinated water for dissolving.
- Unusual Flavors:
- Ensure all equipment is thoroughly cleaned and sanitized to prevent bacterial contamination.
- Use fresh, high-quality milk.
Product Specifications
| Brand | Browin |
| Model | 411200 |
| Type | Microbial Rennet Powder |
| Activity | 2,250 IMCU/ml (as per product description) |
| Composition | Enzymatic product from Rhizomucor miehei strain |
| Dietary Information | 100% Vegetarian |
| Package Contents | 5 sachets x 1g each |
| Dosage | 1g per 20 liters of milk |
| Total Capacity | Up to 100 liters of milk per package |
| Package Dimensions | 12.4 x 8 x 0.7 cm |
| Item Weight | 5 grams |
Warranty and Support
For any questions regarding the Browin 411200 Microbial Rennet Powder, please refer to the manufacturer's official website or contact their customer support. Specific warranty information is typically provided with the product packaging or on the manufacturer's official channels.
Manufacturer: Browin
For further assistance, please visit Browin's official website.
Examples of Finished Cheese Products
The Browin Microbial Rennet can be used to create a variety of delicious cheeses. Here are some examples of finished products:
Image: Three small, round, freshly made cheeses, lightly seasoned with herbs, showcasing potential results.
Image: A larger round cheese, sliced to reveal its texture, seasoned with various herbs and spices, presented on a wooden board.
Image: Two cheese rounds, one whole and one partially sliced, adorned with herbs, demonstrating the versatility of homemade cheese.
