Rennet - 140IMCU 50ml
Rennet is an enzyme used to coagulate milk, in order to form a thick curd. It begins working at a temperatures between 30°- 40°. It will not be deactivated until it reaches 60°. Rennet will continue setting the milk to the correct temperatures, so we recommend when the recipe states it is time to cut the curds to do so promptly to avoid the curd from becoming to firm for the cheese you are making.
Dosage: add 2.5ml of calcium chloride for 10l of milk used and dilute in 25ml cooled boiled water.
Please note this product needs refrigeration, therefore extra postage costs have been added to this product to allow for the extra packaging