Liquid microbial rennet 50 ml for 100l of milk

Liquid microbial rennet 50 ml for 100l of milk

5 drops of rennet is enough for 1 liter of milk. 

Instructions:
1. Calculate and measure out a dose of rennet proportional to the amount of milk you use.
2. At the appropriate time of production of cheese, depending on the type, add the rennet into the milk heated to a temperature of 33 ° C (details are given in each recipe for cheese).
3. Gently stir and leave covered for clot formation for approximately 40 - 60 min.

Additional Notes:
1. Using rennet requires the addition of calcium chloride (CaCl2) in an amount of 10 - 100 g / 100 l milk, depending on the type of cheese.
2. Optimum pH of the milk for complete activity of rennet is in the range of 6 - 7.

In order for the rennet retain its enzymatic properties, it must be stored at the temperature of 4-6°C