This Vegetable Rennet is used to coagulate the milk and form curds and whey in cheesemaking. This Rennet is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar. Available as a liquid and can be used to produce any type of cheese. Recommended dosage rate: 0.2ml per 1l of milk Please note dosage can be adjusted based on cheese type and milk characteristics. Certifications:Vegetarian, Non-GMO Store in Fridge
