Microbial Cheese Enzyme Homemade Cheese making 5 capsules (30 gallons of milk - 1 capsule = 6 gallons of milk). A natural enzyme of vegetable origin for making cheese at home. Provides coagulation of milk and the formation of a milk clot during the preparation of cheese. Preparation of the enzyme. In 50ml cool (pre-boiled water) dissolve the enzyme. Boiled water is necessary in order not to accidentally introduce into the milk other microorganisms that may be present in the raw water from the tap. Adding the enzyme. At the slowest temperature, bring the temperature of the milk in a saucepan to 35 ° C/95°. Add the enzyme solution to a saucepan with milk. Mix the movements up and down for 30-60 seconds and leave in full rest under the lid for 45-60 minutes. During this time, the milk will turn into a single jelly-like mass (milk clot). To test readiness, use a knife: the knot should be easily separated from the edge of the pot by the knife and have a smooth, dense edge. On the edge and on the surface of the clot will be visible whey yellowish color.
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