Rennet 30ml - Liquid Rennet, Animal Rennet, Lipase, Chloride Calcium, Cheese Culture, Cheesemaking

Description

• Natural Calf Rennet (30 ml) Sourced from young calves' abomasum, ideal for professional and home cheesemaking.
• High Enzyme Activity Contains 80% chymosin and 20% pepsin, with an activity of 1:18,000 | 215 IMCU.
• Precise Dosing Only 35 drops per 1 liter of milk; bottle sufficient for 150500L.
• Works with All Milks Suitable for coagulating cow, goat, and sheep milk into fresh or aged cheeses.
• Liquid Convenience Easy to measure and mix without weighing powders; simple and efficient to use.

Efficient and traditional lab for cheese making.
This natural veal lab in liquid form comes from the stomach of calves and is perfect for all types of cheese - from cream cheese to hard cheese.
Composition: 80% Chymosin, 20% Pepsin
Directions for use: Dissolve 3-5 drops per litre of milk in 50ml of water and add to the milk heated to 35-38C.
Storage: Store in a cool (4-8 C) and sealed place.

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