Enzyme for siru VIVO

• Rosberry enzyme
• For all types of solid siur
• Per 100 liters of milk

Rosberry enzyme for preparing solid siru in household minds.

Using the VIVO Enzyme for Syrah, you can prepare both traditional brinze-type syur and other types of syrues, additionally adding bacterial fermentation (you can buy okremo).

Homemade sires are guaranteed to be fresh, free from scraps and algae fat.

With VIVO Enzyme you can cook any solid product.

When preparing syrah with the help of VIVO Enzyme, it is necessary to follow the original recipe of the syrah you selected. All types of cheese are prepared with a special enzyme, and for all types of milk additional bacterial cultures are required. Packaging: 1 bottle of enzyme, per 100 liters of milk, and a spoon. One glass spoon (without a glass) is filled with 5 liters of milk.

Caution: To prepare the syrup, use only homemade milk. Store-bought and pasteurized milk and other types of commercial milk are not suitable for making milk. Never boil milk.

Preparation of milk: Once you have frothed milk in milk, you can ferment fresh (sweetened) milk by first storing it in the refrigerator for 12-24 years. If the milk is not fermented in the purity of milk, it must be pasteurized in order to eliminate harmful bacteria.

Pasteurization: Heat the milk to a temperature of +70.. +72 °C (do not overheat the milk - this will have a negative impact on preparation). Stir the milk at this temperature for 15-30 seconds and quickly remove from the heat (for faster cooling, you can lower the pan with milk into cold water). If the milk has been pasteurized, during the preparation process it is necessary to add 10% calcium chloride. It can be obtained from any pharmacy in ampoules of 5 ml. Apply 1 ampoule of 5 ml to the skin using 5 liters of milk. Before application, dilute calcium chloride in 30-50 ml of boiled water at room temperature.

Basic rules for fermentation of the enzyme:

1. Application temperature: the optimal temperature for fermentation of this enzyme is +35 ° C (or for other types of cheese, the application temperature The enzyme is disrupted, then the same technologies are used for the preparation of the type of syrup you have chosen).

2. Adding VIVO Enzyme: for 5 liters of milk, add 1 teaspoon of enzyme, for 10 liters of milk - obviously 2 teaspoons of enzyme, etc. 10-15 minutes before application, the enzyme must be diluted in 30-50 ml of boiled water. room temperature (direct application of the enzyme in a dry form is not allowed; the wine must be diluted with water beforehand). So add calcium chloride yourself (necessary for pasteurized milk). After adding the enzyme, thoroughly stir the milk with a 1-inch stretch.

3. Fermentation hour: fermentation hour adds up to 50-60 cows (for different types, fermentation hour may vary). Do not stir the milk during fermentation.

Yield from 5 liters of milk: 500-700 grams.

Warehouse: redberry enzyme chymosin, kitchen strength.