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Liquid natural rennet 50ml View larger
Liquid natural rennet 50ml

Liquid natural rennet 50ml

  • Expiration date: 2022-05-16

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Natural liquid rennet obtained from chymosin and pepsin from calf abomas is a guarantee of a healthy composition, delicate taste and delightful aroma of homemade cheeses!

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Cheese making ingredientsRennets

Natural liquid rennet obtained from chymosin and pepsin from calf abomas is a guarantee of a healthy composition, delicate taste and delightful aroma of homemade cheeses!

INGREDIENTS:

natural calf rennet, preservatives: sodium chloride, sodium benzoate.

MANUFACTURER:

Made in Poland, Browin Sp. z o.o. Sp.k.

STORAGE CONDITIONS AND USAGE INSTRUCTION:

1. Calculate and measure the dose of rennet in proportion to the amount of milk used. Before adding rennet to milk at 35-38 ° C, dilute it 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 used recipe, at the appropriate moment add rennet to the milk heated to 35-38 ° C ( see our cheese recipes for details.) 3. Mix everything gently and leave it covered to form a curd for about 15-40 minutes.

Additional notes:
It is recommended to add calcium chloride (CaCl2) in the amount of approx. 1-10 g / 10 L of milk, depending on the type of cheese being prepared. Calcium chloride enriches the milk, increases the yield of cheese and facilitates the work of rennet.

Store the product tightly closed at 4-8 ° C.

NET WEIGHT:

50ml (4-10 drops for 1L milk)

ADDITIONAL INFORMATIONS:

Activity: 1: 10,000 U
Product yield: 105 - 260 L of milk

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