Natural rennet for cheese 2x2g

Natural rennet for cheese, 2x2g

Rennet is a natural liquid enzymatic preparation, containing chymosin (97%) and pepsin (3%), obtained from calf abomasa. 

The product is free of dyes and preservatives, and it is ideal for making cheese from milk of low temperature (up to 74°C) pasteurised or fresh (cow's, goat's or sheep's).

How to use:

1. Calculate and measure the dose of rennet proportionally to the quantity of milk that you use (recommended dosage: 1g per 10L of milk)

2. At the moment appropriate for the recipe that you use, add rennet to milk heated up to the temperature of 35-38°C (you can find the detailed information in your cheese recipes)

3. Stir everything thoroughly and leave it under cover for about 45 minutes for the curd to form.

Additional notes:

1. Using rennet requires adding calcium chloride (CaCl2) in the amount of 10 - 100 g/100 L of milk, depending on the type of cheese prepared

2. The optimal pH of milk for the rennet to act as intended is within the range of 6 - 7

3. The product should be stored in a tightly closed container in the temperature of 4 - 8°C