This is a coagulant made from a selected strain of the fungus Rhizomucor miehei. It is widely used in the commercial cheese-making industry to coagulate the milk for cheese and junket making. It contains no animal tissue and is therefore particularly good if you would like to make vegetarian cheeses. This rennet is G.E Free. This rennet is suitable for vegetarians.
Strength = 240 IMCU/mL
Directions: Use 0.5 ml per litre of cow’s milk at the time & temperature stated on your recipe. Dilute the product in un-chlorinated water before adding to milk
Store in the refrigerator. The product lasts 12 months when stored correctly.
