The liquid microbial rennet is an enzyme preparation commonly used in cheesemaking. 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.

Depending on the cheese type you produce, you should add calcium chloride to the rennet, from 10 to 100 g per 100 litres of milk. In order for the liquid microbial cheese rennet to perform its task, the pH of the milk should be within the 6 - 7 range.

Instructions of use:

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

2. Add the mixture to the milk preheated to 33ºC (at the proper stage of cheesemaking, according to the cheese type).

3. Stir the milk with the added rennet gently, leaving it covered until curd consolidates (40-60 min)

Efficiency: 5 drops of the rennet per 1 litre of milk.
Storing instructions: store at 4 - 6ºC.
Each package contains 50 ml of the liquid microbial rennet.

• Volume: 50 ml