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 to prolong shelf life.
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