11 Years Manufacturer Rubber shoe cover-M sale to Georgia
Short Description:
Rubber shoe cover, made of 100% natural rubber, wrinkling sole for slip resistance, water proof, good elasticity, good resistance against acid and alkali, non-toxic, No stimulating smell. They can be widely used in industry, agriculture, food processing, etc. 4 sizes. Different colors are available. Package: 100 pairs/case.
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Our company insists all along the quality policy of "product quality is base of enterprise survival; customer satisfaction is the staring point and ending of an enterprise; persistent improvement is eternal pursuit of staff" and the consistent purpose of "reputation first, customer first". 11 Years Manufacturer Rubber shoe cover-M sale to Georgia, We, with great passion and faithfulness, are willing to provide you with perfect services and striding forward with you to create a bright future.
Rubber shoe cover, made of 100% natural rubber, wrinkling sole for slip resistance,
water proof, good elasticity, good resistance against acid and alkali, non-toxic, No stimulating smell.
They can be widely used in industry, agriculture, food processing, etc.
4 sizes. Different colors are available. Package: 100 pairs/case.
FAQ Content
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Remastered from my original Mozzarella cheese video. I have updated the recipe as I found that there was not enough rennet to compensate for the addition of the lipase, and I took on feedback and recorded a voiceover track that fully explains the process of making quick mozzarella.
This delicious cheese is quick and easy to make at home. We use a microwave oven to speed up the process, helping us to make about 500 gm of cheese in around 30 minutes.
Non-Microwave method
If you don’t have a microwave, you may want to put on heavy rubber gloves. Heat the reserved whey to at least 80°C (175°F). Add ¼ cup of salt to the whey. Shape the curd into one or more balls, put them in a ladle or strainer, and dip them into the hot whey for several seconds. Knead the curd with spoons between each dip and repeat this process several times until the curd is smooth and pliable. There is no need to add additional salt. Finish off with the ice bath for 15 minutes.
I recommend our Mozzarella Cheese kit for this cheese; https://www.littlegreenworkshops.com.au/product/mozzarella-and-ricotta-cheese-making-kit/
Check out my other cheese tutorials; https://www.youtube.com/playlist?list=PLJeLu-keUCHZPJnyxwuDOJyeB2EcoFLQB
Help fund the next cheese making video by pledging your support at Patreon; https://www.patreon.com/greeningofgavin
For written recipes;
https://www.littlegreencheese.com/recipes
and for the Little Green Cheese Podcast, visit https://www.littlegreencheese.com/podcast
Follow on Facebook;
https://www.facebook.com/LittleGreenCheese/ or
https://www.facebook.com/LittleGreenWorkshops/
