Vegetable Rennet 10 ml
Origin: United States of America
This rennet is twice as strong as animal rennet for cheesemaking.
For transforming 100 L of milk into cheese. 1 ml per 10L of milk.
Heat the milk to the desired renneting temperature. It is recommended to dilute 1 part of coagulant in 5-15 parts of water prior to use. Dilution water must have a pH <6.4 and be free of chlorine. If pH and chlorine are not under control, we recommend mixing 80% cold water with 20% cold milk, and use this solution for dilution. The diluted coagulant should be added immediately to the milk while stirring for 2-3 minutes to distribute the coagulant properly in the cheese milk.
Water, Sodium chloride, Sodium benzoate E211 (<1%), Chymosin, Caramel Color (E150d)
Shelf Life and Storage Information
Will keep 12 months if stored properly at 4°C.