Liquid microbial rennet strong 30ml

Liquid microbial rennet strong 30ml

Perfect for home cheese making – with this microbiological rennet you will be able to make any rennet cheese (fresh, short-aged, long-aged, mould, etc.), characterised by unique flavour and aroma.

Also for vegetarians – this rennet is vegetarian, does not contain any ingredients of animal origin, and was made of Rhizomucor miehei fungi – which means you can use it to make your favourite cheese without worrying about their composition!

High efficiency – the packaging contains 30 mL of rennet with activity of 250 000 MCU/mL, thanks to which 10 drops are enough for as much as 10 litres of milk! A whole pack for up to 500 L of milk.

Universal – rennet is useful for preparing various types of cheese from fresh cow milk (also pasteurised at low temperature (up to 74°C), goat milk, and sheep milk, as well as milk enriched with plant (soy, rice, or coconut) milk.

The liquid form facilitates dosing the product, which does not have to be weighed out, making cheese making even easier and more pleasant! 

How to use:

1) Add an appropriate amount of calcium chloride – dissolved in advance in a small amount of boiled water – to milk heated up to 30°C

2) Mix everything and leave it for 10 minutes

3) Next, heat the milk up to the temperature of 37-38°C and add an appropriate dose of rennet, dissolved in advance in 50 mL of water with temperature of 37-38°C

4) Mix thoroughly. Stop the mixing and wait 50-70 minutes so that a firm curd can form

5) Cut the curd formed into 1-1.5 cm cubes

6) Mix the grain so created and after about 5 minutes move it with a strainer ladle into a cheese mould lined with cheese making cloth

7) Leave the cheese for 20-24 hours

8) Turn it over every few hours

Ingredients: microbiological rennet, sodium chloride, preservative: sodium benzoate

Storage: After opening, the product should be stored sealed tight in refrigerated conditions.

Country of manufacture: Poland