Rennet for cheese making
Sufficient for 500L of milk (50kg cheese)
5 x 1g Sachets - 1g Sufficient for 100L of milk (10kg cheese)
Microbial
rennet is a enzymatic specimen obtained by controlled fermentation special strains
of Rhizomucor miehei.
Usage:
1. Pour a milk. Calculate and measure out ideal amount of rennet. Remember of
our implied proportion. 2. Melt rennet in 50 ml of the water. 3. At the
appropriate time of cheese production (ideal timing depends of type of cheese
in production) add dissolved rennet. 4. Mix it all gently and set aside mixture
(under the cover) till seeing clot formation.
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Speedy Delivery - 5 to 9 working days.
Return Policy - Any item returned
unused within 14 days of purchase will receive a full refund.
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