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How to use:
1. Calculate and measure the dose of rennet proportional to the milk quantity used. Before adding rennet to milk with temperature of 35-38°C, dissolve it in 50 mL of water. (Recommended dosage: 8-20 drops (about 0.4 mL - 0.95 mL) per 2 L of milk.
2. According to the recipe used, add rennet at a right moment to the milk heated up to the temperature of 35-38 °C (you can find the detailed information in our cheese recipes).
3. Mix everything gently and leave it under cover until the curd forms, for about 15-40 minutes.
It is recommended to add calcium chloride (CaCl2) in the amount of 1 - 10 g/10 L of milk, depending on the type of cheese prepared. Calcium chloride enriches milk, increases cheese output, and facilitates the activity of rennet.
Activity: 1:10 000 U
Product efficiency: 105 - 260 L of milk
Ingredients: natural calf rennet, preservatives: sodium chloride, sodium benzoate.
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