This Vegetable Rennet is used to coagulate the milk and form curds and whey in cheesemaking.
This Rennet is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar.
Available as a liquid and can be used to produce any type of cheese.
Recommended dosage rate: 0.2ml of rennet per 1 litre of milk
Please note dosage can be adjusted based on cheese type and milk characteristics.
Certifications:
Vegetarian, Non-GMO
Store in Fridge upon arrival