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 item needs to be kept in a fridge or freezer so must be sent with cold pack.
Please select express shipping at check out to ensure the product gets to you as soon as possible. Kindly note that if you select standard post and the freezer pack melts before the item reaches you we will not be held liable for any product spoiling.