Rennet rennet liquid 50ml make cheese yourself

Lab product of natural origin - a liquid enzyme preparation containing chymosin (97%) and pepsin (3%) from rennet stomach.

Stable, solid thickness - the coagulation of milk is based on its transition from the liquid state into two fractions, the curd and the whey, due to the precipitation of casein.

High yield - one package is enough for 105 - 260 L of milk depending on the type of cheese produced. Activity: 1:10 000 U (one portion of rennet coagulates with 10 000 portions of milk).
   
Universal use - the rennet is suitable for preparation of various rennet cheeses, fresh or matured, from fresh cow's milk (also low pasteurized cow's milk up to 74°C), goat's and sheep's milk.

Easy dosage - the liquid form facilitates dosing without the need for weighing. The recommended amount of rennet is 8-20 drops (approx. 0.4 ml - 0.95 ml) per 2 L of milk.

Do you love making cheese at home? Do you want to make your first cheese? This rennet guarantees great yield and easy use! Natural liquid rennet from chymosin and pepsin from calf rennet stomachs guarantees a healthy composition, mild taste and wonderful aroma homemade cheese! After tasting homemade cheese, you will never want to buy cheese from the store again! With the help of this product you will be able to make both fresh and ripened cheese from fresh cow's milk (also low pasteurized cow's milk up to 74°C), goat's and sheep's milk. The easy dosage of the rennet without weighing makes cheese production at home a breeze! The rennet sold in a 50 ml vial is sufficient for 105 to 260 l of milk, depending on the type of cheese prepared. Its activity of 1: 10 000 U means that only 8 to 20 drops are enough for 2 l of milk!

Attention
The optimal pH of the milk for the correct effect of the rennet is 6-7.
Keep the product tightly sealed at a temperature of 4-8°C.

Method of use:

1. Calculate and measure a quantity of rennet proportional to the quantity of milk used. Before adding the rennet to the milk at a temperature of 35-38°C, dissolve the rennet in 50 ml of water. (Recommended dosage: 8-20 drops (approx. 0.4 ml - 0.95 ml) per 2 l of milk.
2. According to the recipe used, add the rennet at the right moment to the milk heated to 35-38°C (detailed information can be found in our cheese recipes).
3. Stir the whole gently and let it stand, covered, for about 15-40 minutes until a thicket is formed...

It is recommended to add calcium chloride (CaCl2) in an amount of about 1 - 10 g/10 L of milk, depending on the type of cheese prepared. Calcium chloride enriches the milk, increases the amount of cheese obtained and facilitates the activity of the rennet.

Method of storage: Keep the product tightly closed at a temperature of 4-8°C.

Activity: 10 000 U
Product yield: 105- 260 L of milk.
Ingredients: natural calf rennet, salt, preservative: sodium benzoate.

Note: This product is stored in our company refrigerated at about 6°C.