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Rennet is the ingredient used to make cheese coagulate quicker. This vegetarian rennet is a coagulant made from a selected strain of the fungus Rhizomucor miehei. It contains no animal tissue and is therefore particularly good if you would like to make vegetarian cheeses. This rennet is G.E Free (genetic engineering free).
Strength = 240 IMCU/ml. Use between 0.2ml and 0.5ml 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.