Description
100ml liquid vegetable rennet
Vegetable rennet ideal for preparing cheeses with short, medium, and long ripening times.
A thermolabile product that combines high coagulating activity with low proteolytic activity, it is produced on a large scale with a tested method that makes this enzyme the most competitive among coagulants.
Does not contain products of animal origin.
It does not contain products derived from GMOs (genetically modified organisms).
Suitable for all customs, traditions, and different religious practices.
How to use:
The amount of coagulant required depends on many factors such as: milk quality, acidity, temperature, cheese-making 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.
It is recommended to dilute in cold water or pour directly into milk.
Storage and expiry:
Can be stored at room temperature. For optimal performance, it is recommended to use it within 30 months from the production date.
Contains: Sodium chloride, preservatives: sodium benzoate (E 211).
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