Rennet is a microbial enzyme preparation that is essential particularly in production of hard, maturing cheeses. It is acquired from the controlled fermentation of special strains of the Rhizomucor miehei fungus.

Our cheese rennet is a plant product, hence maybe used by vegetarians.

Each package sold in and dispatched from our online store contains five 1-g packets of rennet.

Efficiency: 1 g of rennet for 10 litres of milk

Instructions of use:

1. Prepare a dose of the rennet appropriate for the desired amount of milk.

2. Solve the prepared rennet in 50 ml of water.

3. Add the mixture to the milk (at the proper stage of cheesemaking, according to the cheese type).

4. Stir the milk with the added rennet gently, leaving it covered until curd consolidates.

This set contains five 1-g rennet packets.

• Weight: 5 x 1 g