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.