Description

Veal liquid rennet.

This type of rennet with a strength of 1:10000 is ideal for the preparation of cheeses with designation of origin, both short-aged, medium- and long-aged. The amount of rennet required for coagulation depends not only on the degree of concentration of the product, but also on the properties of the milk and the milk technology.

The average dose is 3-4 ml. for 10 liters of milk (approx. 30/40 drops) at a temperature of approx. 36°. After 30 minutes, the curd should be firm, if it is not ready, you can add a little more rennet and wait another 20 minutes.

Quantity: 100 ml

Made in Italy