Vegetable Rennet by Mad Millie 50ml


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.

Strength = 240 IMCU/mL

Use between 0.2 and 0.5 ml per litre of milk. Dilute product

in un-chlorinated water before adding to milk

Store in the refrigerator. Product lasts 12 months when stored correctly.

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