Milky Cheese Lab

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Essential ingredient in cheese production. The recommended dosage depends on the recipe.

The use of rennet serves to curdle the milk, meaning to thicken it. Rennet has the advantage of being easier to dose and is practically indefinitely shelf-stable.

Recommended dosages for liquid rennet:

  • Hard cheese: 3-4 drops/l
  • Soft cheese: 2 drops/l
  • Quark: 1 drop/2l

Concentration: Calf rennet - Ceska-Kalase strength 150 IMCU/ml +/-10%, approx. 20% sodium chloride, maximum 1.2% sodium benzoate E211.

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