Wholesale Accounts Only-Minimum Order 10 Units.
Liquid veal calf rennet used to make any type of cheeses at home. This type of calf rennet is recommended for at home cheesemakers. Rennet is the enxyme that curdles the casein in milk.
Recommended, (but not required) for all cheeses.
Available in 1 oz.(29.5ml), 4 oz.(118 ml). in convenient squeeze bottles. 1/2 tsp. (2.4 ml) will coagulate 2 gal. (7.5l) of milk. Useage Rate: 2 - 3 oz. (58-87 mls)/ 1000 lbs. milk
Shipping included within the USA states. Email for international Postage Costs.