{"title":"Plant milk \u0026 tofu","description":null,"products":[{"product_id":"finmasket-ostelaerred-199p","title":"Fine-mesh cheesecloth \/ straining cloth in cotton – for filtering spiced schnapps, bitters and cheese making (90x90 cm)","description":"\u003cp\u003e\u003cb\u003eA versatile cloth for both cheese and spiced schnapps\u003c\/b\u003e\u003cbr\u003e\nThis fine-meshed straining cloth in unbleached cotton is ideal for anyone who loves home production – whether you are filtering spiced schnapps and bitters or making smoked cheese, cream cheese and fresh cheese. The fine structure of the fabric makes filtering more effective than with traditional coffee filters, which often clog up after a short time.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003ePerfect for cheese making and filtering\u003c\/b\u003e\u003cbr\u003e\nThe cloth is a standard part of home cheesemaking and is particularly well suited to draining and filtering dairy products. It can also be used as an alternative to cheese bags when you make yoghurt, skyr or buttermilk.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eNatural and durable material\u003c\/b\u003e\u003cbr\u003e\nMade from 100 % unbleached cotton, certified to Oeko-Tex Standard 100. The edges are not overlocked, as the fabric does not fray significantly – they simply curl up slightly after washing. The cloth can easily be cut to the size you want and reused many times.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Material: 100 % unbleached cotton\u003cbr\u003e\n- Size: 90 x 90 cm\u003cbr\u003e\n- Mesh type: Fine-meshed structure (like a cloth nappy)\u003cbr\u003e\n- Certification: Oeko-Tex Standard 100\u003cbr\u003e\n- Use: Filtering of spiced schnapps, bitters, cheese, skyr, yoghurt, etc.\u003cbr\u003e\n- Care: Wash in warm water and dry flat\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eAdvantages\u003c\/b\u003e\u003cbr\u003e\n- Effective filtering without clogging\u003cbr\u003e\n- Ideal for both cheese making and spiced schnapps\u003cbr\u003e\n- Natural, reusable material without chemicals\u003cbr\u003e\n- Can be cut to the desired size\u003cbr\u003e\n- Long service life and easy cleaning\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eA must-have for home production\u003c\/b\u003e\u003cbr\u003e\nWhether you are making creamy smoked cheese, clear spiced schnapps or experimenting with new fermented products, this fine-meshed cheesecloth gives you a clean, even and professional result – every time.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315377262919,"sku":"1057","price":49.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ostel_C3_A6rred_2C_20finmasket_20_2890x90_20cm_29_6699404e-ee73-49b1-b8c6-c0663c7e743e.jpg?v=1783942704"},{"product_id":"glucoamylase-amylase-4693p","title":"Glucoamylase \/ amylase enzyme – EnerZyme HT, Erbslöh, 100 ml","description":"\u003cp\u003e\u003cb\u003eEfficient conversion of starch to glucose\u003c\/b\u003e\u003cbr\u003e\nEnerZyme HT is a highly concentrated glucoamylase enzyme (amyloglucosidase) that efficiently converts water-dissolved and liquid starch as well as dextrin into glucose. The enzyme is widely used in fermentation processes and food production, where starch can otherwise cause an unwanted consistency or cloudiness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eGives better consistency and cleaner flavour\u003c\/b\u003e\u003cbr\u003e\nBy breaking starch down into glucose, the enzyme helps to prevent slimy and sticky textures. It is particularly useful when making plant-based drinks and cheeses, where starch can otherwise affect both flavour and storage negatively.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eWell suited to beverages, cheese and fermenting\u003c\/b\u003e\u003cbr\u003e\nGlucoamylase is used, among other things, for:\u003cbr\u003e\n- making plant-based drinks, e.g. oat drink and other vegetable \"milk\"\u003cbr\u003e\n- making plant-based cheeses, including semi-firm cheeses with maturing\u003cbr\u003e\n- wine and beer brewing, where starch and dextrin are to be broken down\u003cbr\u003e\n- reducing cloudiness in fruit juice and must\u003cbr\u003e\n- producing light, low-calorie beers and other beverages\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eVery active enzyme – a small amount is enough\u003c\/b\u003e\u003cbr\u003e\nThe enzyme is very active and is dosed in small amounts. Just a few drops can clearly show the effect, e.g. by making mashed potato liquid in a few minutes. Because of the enzyme's high activity, precise dosing is recommended, e.g. with a pipette.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n- Product type: Glucoamylase \/ amylase enzyme\u003cbr\u003e\n- Trade name: EnerZyme HT\u003cbr\u003e\n- Manufacturer: Erbslöh\u003cbr\u003e\n- Enzyme type: Amyloglucosidase (AMG) \/ amyloglucosidase\u003cbr\u003e\n- Function: Converts starch and dextrin into glucose\u003cbr\u003e\n- Origin: Extracted from the fungus Aspergillus niger\u003cbr\u003e\n- Active pH: Optimal pH 3.8–4.2 (active between pH 2.5–6.5)\u003cbr\u003e\n- Active temperature: Up to 65 °C (active between approx. 25–80 °C)\u003cbr\u003e\n- Dosage: 1–5 ml per 100 litres\u003cbr\u003e\n- Contents: 100 ml\u003cbr\u003e\n- Storage: Store cool at 0–5 °C\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315444633927,"sku":"1266","price":190.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Glucoamylase_20enzym_2C_20100_20ml_20_49b8fb73-a00a-4e5a-a01f-d690ce0ad914.jpg?v=1783942929"},{"product_id":"kalciumsulfat-gips-til-3485p","title":"Calcium sulphate (gypsum) for tofu and water adjustment in beer brewing – 100 g","description":"\u003cb\u003eCoagulant for mild-flavored tofu\u003c\/b\u003e\nCalcium sulfate is used as a coagulant in the production of tofu and is particularly suitable for tofu with a mild taste and firm texture. Typical dosage is approximately 2 teaspoons per liter of soy milk – or according to your own recipe.\n\n\u003cb\u003eWater adjustment for beer brewing\u003c\/b\u003e\nIn home brewing, calcium sulfate – also known as Burton salt – is used to adjust the mineral profile of the brewing water. The substance can lower the pH value in the mash during brewing and increase the permanent hardness of the water, which can affect both enzyme activity and the flavor profile of the finished beer. Indicative dosage: approx. 12 g per 25 liters of water.\n\n\u003cb\u003eFood approved and suitable for organic production\u003c\/b\u003e\nCalcium sulfate (E516) occurs naturally as a mineral and is approved for use in organic food production.\n\n\u003cb\u003eSpecifications\u003c\/b\u003e\n- Content: Calcium sulfate (E516) - Synonym: Burton salt - Net content: 100 g","brand":"Brouwland","offers":[{"title":"Default Title","offer_id":54315558863175,"sku":"6640","price":36.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/6640_20Kalciumsulfat_20_20Calciumsulfat_20_28Gips_29_2C_20100_20gram_a5ce768f-0e6a-491e-a1cf-11677176d3e9.jpg?v=1783943619"},{"product_id":"kalciumsulfat-gips-til-4454p","title":"Calcium sulphate (gypsum) for tofu and water adjustment in beer brewing – 1 kg","description":"\u003cb\u003eCoagulant for tofu in larger batch\u003c\/b\u003e\nCalcium sulfate is used as a coagulant in the production of tofu and is particularly suitable for tofu with a mild taste and firm consistency. Typical dosage is approximately 2 teaspoons per liter of soy milk – or according to your own recipe.\n\n\u003cb\u003eMineral adjustment of brewing water\u003c\/b\u003e\nIn home brewing, calcium sulfate – also known as Burton salt – is used to adjust the mineral profile of the brewing water. The substance can lower the pH value of the mash during brewing and increase the permanent hardness of the water, which can affect both enzyme activity and the flavor profile of the finished beer. Indicative dosage: approx. 12 g per 25 liters of water.\n\n\u003cb\u003eApproved for organic production\u003c\/b\u003e\nCalcium sulfate (E516) occurs naturally as a mineral and is approved for use in organic food production.\n\n\u003cb\u003eSpecifications\u003c\/b\u003e\n- Content: Calcium sulfate (E516) - Synonym: Burton salt - Net content: 1 kg","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315558961479,"sku":"6640b","price":122.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/6640_20Kalciumsulfat_20_20Calciumsulfat_20_28Gips_29_2C_20100_20gram_009ed490-f923-485e-a61f-230f52e4ee2a.jpg?v=1783943619"},{"product_id":"gdl-til-tofu-3419p","title":"GDL for tofu and salami – coagulating and ripening agent, 1 kg","description":"\u003cb\u003eGDL for tofu and plant-based coagulation\u003c\/b\u003e\nPure GDL (Glucono delta-lactone, E575) is used as a coagulant in the production of tofu. It causes soy milk to coagulate and allows the texture of tofu to be controlled from soft and creamy to firmer depending on the recipe and desired result.\n\n\u003cb\u003eStable and uniform tofu\u003c\/b\u003e\nGDL is slowly converted to acid and provides a smooth coagulation process. This makes it easier to achieve a uniform structure and a stable result – both for small and large portions. Dosage for tofu: - Approx. 3–5 g per liter of soy milk (depending on recipe and desired consistency) Can be advantageously combined with equipment for tofu production.\n\n\u003cb\u003eCan also be used for cured sausage and salami\u003c\/b\u003e\nGDL is used in sausage production as a ripening agent, where it lowers the pH value and contributes to faster and more controlled acidification. It allows for more targeted work with flavor and acidity in the finished product and is part of the process along with spices and other ingredients for sausage making.\n\nWhen used in sausages, milk sugar (lactose) or glucose\/dextrose (e.g. 6638 and 6668) is typically added.\n\nDosage for sausage production:\n- Approx. 8 g GDL per kg sausage mass  \n- Together with 8–10 g lactose or dextrose per kg  \n\n\u003cb\u003eFood-grade and allergen-free\u003c\/b\u003e\nThe product is in powder form and does not contain flour or milk. It is suitable for both plant-based cooking and classic meat processing.\n\n\u003cb\u003eSpecifications\u003c\/b\u003e\n- Product type: GDL \/ Glucono delta-lactone (E575) - Form: Powder - Use: Tofu and sausage production - Dosage: See instructions above - Shelf life: 24 months from date of production - Net content: 1 kg - Sufficient for: approx. 125 kg of sausage mass  \n\n\u003cb\u003ePrecise control of texture and flavor\u003c\/b\u003e\nWith GDL you get a versatile product that provides better control over both coagulation and maturation. This allows you to work more consistently with both tofu and sausages – whether you are making small batches or producing larger quantities.","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315558994247,"sku":"6645","price":335.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/GDL_201_20kg_a69b6ce2-4acd-42e2-850c-8086379230c1.jpg?v=1783943620"},{"product_id":"gdl-til-tofu-3418p","title":"GDL for tofu and salami – coagulating and ripening agent, 200 g","description":"\u003cb\u003eGDL for tofu and plant-based coagulation\u003c\/b\u003e\nPure GDL (Glucono delta-lactone, E575) is used as a coagulant in the production of tofu. It causes soy milk to coagulate and allows the texture of tofu to be controlled from soft and creamy to firmer depending on the recipe and desired result.\n\n\u003cb\u003eStable and uniform tofu\u003c\/b\u003e\nGDL is slowly converted to acid and provides a smooth coagulation process. This makes it easier to achieve a uniform structure and a stable result – even with smaller portions. Dosage for tofu: - Approx. 3–5 g per liter of soy milk (depending on recipe and desired consistency) Can be advantageously combined with equipment for tofu production.\n\n\u003cb\u003eCan also be used for cured sausage and salami\u003c\/b\u003e\nGDL is used in sausage production as a ripening agent, where it lowers the pH value and contributes to faster and more controlled acidification. It allows for more targeted work with flavor and acidity in the finished product and is part of the process along with spices and other ingredients for sausage making.\n\nWhen used in sausages, milk sugar (lactose) or glucose\/dextrose (e.g. 6638 and 6668) is typically added.\n\nDosage for sausage production:\n- Approx. 8 g GDL per kg sausage mass  \n- Together with 8–10 g lactose or dextrose per kg  \n\n\u003cb\u003eFood-grade and allergen-free\u003c\/b\u003e\nThe product is in powder form and does not contain flour or milk. It is suitable for both plant-based cooking and classic meat processing.\n\n\u003cb\u003eSpecifications\u003c\/b\u003e\n- Product type: GDL \/ Glucono delta-lactone (E575) - Form: Powder - Use: Tofu and sausage making - Dosage: See instructions above - Shelf life: 24 months from date of production - Net content: 200 g - Sufficient for: approx. 25–30 kg sausage mass  \n\n\u003cb\u003eConvenient size for smaller productions\u003c\/b\u003e\nThis size is suitable for those who want to work with smaller quantities and want flexibility for both tofu and sausage making without buying a large amount.","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315559027015,"sku":"6645a","price":87.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ren_20GDL_20_28Glucono_20delta-lactone_29_20-_20koaguleringsmiddel_20til_20brug_20ved_20fremstilling_20af_20tofu_2C_20200_20gram_6eac4319-4698-4ee2-83e1-183f44ed9402.jpg?v=1783943620"},{"product_id":"tofu-kit-3438p","title":"Tofu Kit","description":"\u003cp\u003eKit for making approximately 300 grams of tofu.\u003c\/p\u003e\n\n\u003cp\u003eApproximately 1.5 litres of soya milk is needed to make 300 grams of tofu.\u003c\/p\u003e\n\n\u003cp\u003eThe kit consists of:\u003c\/p\u003e\n\n\u003cp\u003e1 pc mould (13 x 10.5 x 7.5 (h) cm)\u003cbr\u003e\n1 pc pressing lid with handle\u003cbr\u003e\n1 pc fine-mesh cloth (30 x 40 cm)\u003c\/p\u003e\n\n\u003cp\u003eDishwasher safe.\u003c\/p\u003e\n\n\u003cp\u003eAs a coagulant you can use Ren GDL, item nos. 6645 and 6645a, calcium sulphate, item no. 6640, or lemon or vinegar, depending on what your own recipe specifies.\u003c\/p\u003e\n\n\u003cp\u003eRecipe for homemade tofu:\u003cbr\u003e\nHeat 1.5 litres of soya milk to boiling point. Remove the pan from the heat and add the coagulant, for example 2-3 grams of Ren GDL after it has been dissolved in a little water. Place the cheesecloth in the cheese mould. Place the mould somewhere where the whey can drain off, for example in the kitchen sink. After 15-20 minutes, when the mass has coagulated, pour it into the mould. The whey runs off through the holes in the mould. Press the mass together with the pressing lid. If you want a soft tofu, press less hard, and if you want a firmer tofu, press harder and longer. The tofu is then ready to use.\u003c\/p\u003e\n\n\u003cp\u003eThe tofu can be flavoured with herbs, spices or seaweed.\u003c\/p\u003e\n\n\u003cp\u003eYou can also use 4 tbsp lemon juice or vinegar for this portion, but tofu made with these coagulants tends to acquire a sour taste.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54321963172167,"sku":"2065","price":135.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/tofu-kit.jpg?v=1783942986"}],"url":"https:\/\/hjemmeproduktion.dk\/en\/collections\/plantemaelk-tofu.oembed","provider":"Dansk Hjemmeproduktion","version":"1.0","type":"link"}