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Natural cheese rennet 2x2g View larger
Natural cheese rennet 2x2g

Natural cheese rennet 2x2g

  • Expiration date: 2021-06-03

New product

Natural dried rennet obtained from chymosin and pepsin from calf abomas is a guarantee of successful cheese making!

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Data sheet

Cheese making ingredientsRennets

Natural dried rennet obtained from chymosin and pepsin from calf abomas is a guarantee of successful cheese making! Make your own cheese and you will never reach for those available on store shelves! The rennet will allow you to make both fresh and ripened cheeses from fresh cow's milk (also low-pasteurized up to 74 ° C), sheep's and goat's milk. The rennet is extremely easy to use - one 2 g sachet is enough for 20 liters of milk. The product does not contain any coloring or preservative substances.

INGREDIENTS:

natural veal rennet

MANUFACTURER:

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

STORAGE CONDITIONS AND USAGE INSTRUCTION:

1. Pour a milk. Calculate and measure out ideal amount of rennet. Remember of our implied proportion.
2. Melt rennet in 50 ml of the water.
3. At the appropriate time of cheese production (ideal timing depends of type of cheese in production) add dissolved rennet.
4. Mix it all gently and set aside mixture (under the cover) till seeing clot formation.

Store tightly closed at 4-8°C.

NET WEIGHT:

5x2g (2g for 20L milk)

ADDITIONAL INFORMATIONS:

Activity: 100,000 U
Product yield: for 40 liters of milk

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