<ul><li> Quantity : 50ml</li><li> Calf Liquid</li><li> This animal rennet is the original material that has been successfully used by cheesemakers for thousands of years</li></ul> This animal rennet is the original material that has been successfully used by cheesemakers for thousands of years. It is extracted from the stomach of the calf and is available in a concentrated form (150IMCU/ml) Please store this product in the fridge at <4C. This rennet is industrial strength and should be added at a rate of 4 - 5 ml (approx. 80 - 100 drops) per 100 litres (22 gallons) of milk to produce an excellent soft cheese. Harder cheeses will need considerably more - 20-25 ml rennet per 100 litres of milk is typical, although this may need to be significantly increased or decreased, dependant on the method, temperature, the type of cheese to be made, etc. It may also be pre-diluted with a little cold boiled water, to guarantee instant and complete mixing. **Please be aware that if you wish to use the recipe that comes with this product, you will also need a cheese culture.**

100% Pure CHEESEMAKING Calf Liquid RENNET CHEESE CULTURE India - 50ml