Description

Rennet is a type of coagulant used in cheesemaking when separating milk into curds and whey.  Rennet helps to form firm curds and is crucial in finding the right texture for your cheese. Some recipes use acid (Lemon or Citric) to do this, cheesemakers use rennet to produce a superior flavour profile in the finished cheese.

Contains: Microbial coagulant, free of Gluten and animal by-products.

Directions: Heat milk to recipe temperature, dissolve capsule contents in a cup of water, add to milk, continue with recipe instructions.

Usage Rate: Contents of capsule is used for up to 5 litres of milk.

Storage: Rennet must be stored in a freezer where they will keep for 12 months. Can be transported at room temp for up to 10 days.