Description
100ml liquid calf rennet
This type of rennet, with a strength of 1:10000, is ideal for preparing cheeses with short, medium, and long maturation periods.
The amount of coagulant required depends on many factors such as milk quality, acidity, temperature, and cheesemaking technology.
The average dose is 3-4 ml for 10 liters of milk (approx. 30/40 drops) at a temperature of approx. 36C°. If the curd is not firm after approx. 30 minutes, you can add a little more and wait another 20 minutes.
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