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Cheese Making Kit Traditional Liquid Rennet CaCl2 Yeast Feta Haloumi Mozzarella

GBP 4.95
ApproximatelyUS $6.30
Condition:
New
10 available / 582 sold
This one's trending. 582 have already sold.
Breathe easy. Returns accepted.
Shipping:
GBP 5.50 (approx US $7.00) Standard Shipping. See detailsfor shipping
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Located in: Nottingham, United Kingdom
Delivery:
Estimated between Wed, Jun 12 and Thu, Jun 20 to 43230
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Returns:
30 days returns. Buyer pays for return shipping. See details- for more information about returns
Payments:
     
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eBay item number:264993996475
Last updated on May 23, 2024 00:42:45 PDTView all revisionsView all revisions

Item specifics

Condition
New: A brand-new, unused, unopened, undamaged item. See the seller's listing for full details See all condition definitionsopens in a new window or tab
Country/Region of Manufacture
Bulgaria
Product
Cheese
Allergens
E211, Calcium Chloride
Food Specifications
Caffeine Free, Egg Free, Gluten Free
Regional Cuisine/Region
Mediterranean
Type
Feta, Mozzarella, Halloumi, Cheddar Cheese,
Expiry Date
20.08.23
Form
liquid
MPN
Does Not Apply
Main Ingredient
Microbial enzymes
Modified Item
No
Regional Cuisine
European
Expiration Date
29.07.2022
Food Aisle
Pantry
Brand
BioKom

Item description from the seller

The Happy Workshop

The Happy Workshop

99.3% positive feedback
62K items sold
Joined Sep 2004
Usually responds within 24 hours

Detailed seller ratings

Average for the last 12 months

Accurate description
4.9
Reasonable shipping cost
4.9
Shipping speed
4.9
Communication
4.9

Seller feedback (14,704)

c***0 (117)- Feedback left by buyer.
Past 6 months
Verified purchase
Thank you, this curd is great, I made the cheese and it is amazing 💯❤
i***2- Feedback left by buyer.
Past 6 months
Verified purchase
The product is excellent, I am very satisfied!
a***g (2439)- Feedback left by buyer.
More than a year ago
Verified purchase
It arrived on time and it did separate my milk and cream but I don't think did it very well. According to my recipe I should have been left with large lumps of curds after 40 minutes. After that time I was left with what looked like cottage cheese in the whey. After moulding it in fridge overnight I was left with a solid lump of cheese but it lots of flaky bits which made a huge mess over my worktop and inside the cheesecloth I used. I don't know it was the fault of the rennet or me.
See all feedback