Description

Microbial rennet (vegetarian)

Microbial rennet a modern (vegetarian) style used in cheese production  breaking the solids (curds) away from the water (whey). Cheese-Yogurt-making’s Microbial rennet is GM free & has a strength of 200 IMCU.

Available in 50ml, 200ml or 1 litre bottles.

We recommend pairing with Cheese-Yogurt Making’s Calcium chloride when using shop bought milk.

Instructions:

Can be supplied with instructions or they can be found here – rennet instructions.

Dosing per 10 litre’s of cows milk:

• Hard/ semi hard cheese’s 3ml
• Soft cheese’s 2ml

Cut 1:1 cold clean (tap) water

Dosing per 1 litre of cows milk:

• Hard/ semi hard cheese’s – 4-5 drops
• Junket – 4-5 drops

No need to cut with water.

Postage:

All our orders are dispatched via the royal mail Monday to Friday with same day dispatch when ordered by 2pm.

• Free UK delivery
• £2 to Ireland

Storage:

When orders received place in fridge and store ≤8°c

Questions;

If you have any questions or require larger volumes  please drop us a message via our – contact us page  

All our social media links can be found here – social media links