Microbial rennet, 500 ml

Characteristics

• Chy-max plus microbial rennet
• This is a stable rennet, popular with both beginners and professionals.
• Optimal curdling temperature: 32 °C
• Rennet strength is 200 IMCU, 1:15000
• Storage: 1-8°C
• This is a microbial rennet, so it is not made from calf stomachs.
• It is vegetable origin.
• The rennet is halal, kosher and suitable for vegetarians.

Use

• Rennet is suitable for curdling milk, both cow's, goat's and sheep's, and for the production of all types of cheese and cottage cheese.

Dosage

• 1 ml per 10-15 liters of milk (expected curdling time 30 - 50 minutes)
• If you want to curdle cheese for a longer period of time, you need to adjust the dose of rennet.