Natural Liquid Rennet For Cheese 50 Ml

Product of natural origin - calf rennet. Stable, compact curd - coagulation

(coagulation) milk consists of its transition from a liquid state to two fractions, i.e., curd and whey, as a result of casein precipitation. High efficiency - the package is sufficient for 105 - 260 L of milk depending on the type of cheese produced. Activity: 1:10 000 U (one portion of rennet coagulates 10,000 portions of milk).Versatility-

suitable for preparing various types of rennet cheeses fresh and ripening from cow's, goat's, and sheep's milk. Easy dosing - the liquid form makes dosing easy, without the need for weighing. You love

homemade cheesemaking? Do you want to make your first cheese? This rennet will guarantee you high performance and simplicity of use! Natural liquid rennet obtained from chymosin and pepsin from calf stomachs is guarantee of a healthy composition, delicate taste, and delightful aroma homemade cheeses! After doing it at home once - you will never reach for these available on store shelves! Using this product you will produce we

fresh and ripening cheeses from fresh milk in your own home cow's (also low-pasteurized up to 74°C), goat and sheep. The simplicity of using rennet, which is dosed extremely easily without weighing, will make homemade cheesemaking daily simple! Rennet sold in a 50 ml bottle is enough for 105

do 260 L of milk depending on the type of cheese produced. Her activity

1: 10,000 U will allow you to use only 8 to 20 drops per 2 L

milk!Attention!Optimal

The pH of milk for the proper functioning of rennet is in the range of 6

- 7. Calcium chloride must be added before using rennet! Product Store tightly closed at 4-8°C.