Homemade cheese production

Making cheese and yogurt is not difficult. Whether you make cheese at home in the kitchen or are a cheese professional. We are the official distributor of Christian Hansen, a manufacturer of high-quality cheesemaking supplies used by professionals around the world. The basis of every domestic cheese production is rennet, calcium chloride and dairy cultures. Our rennet is of microbial origin, i.e. it is not made from calf stomachs, and is therefore also suitable for vegetarians. If you are just starting out with cheese or yogurt production, you will appreciate the beautiful book Domácí mlókař, where you will find recipes for making cheeses from soft, to steamed, to hard cheeses. Likewise, recipes for fermented products from kefir to making yogurt. If you're a farmer, you'll also appreciate grazing supplies, especially portable grazing nets that allow you to set up a pen in minutes. Diatomaceous earth is also excellent for deworming and is used to deworm both livestock and dogs and cats. You can also find an interesting story about diatomaceous earth on this page. Basic equipment for a novice cheesemaker: rennet, calcium chloride and cheese culture (for the production of cottage cheese, soft and steamed cheeses, for the production of hard cheeses, for the production of yogurt) and a thermometer. Recipes and instructions for making homemade cheese and homemade yogurt, as well as news about production, can be found here.