About This Product
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 enzyme that curdles the casein in milk.
Single Strength. Usage Rate: 96 -225 ml per 1,000 liters of milk.
Available in 1 oz., 4 oz.(14.7ml, 29.5 ml, 118.2 ml) and 1 pint (.43 liter),1 quart (.94 liter), 1 gallon (3.78 liters) convenient squeeze bottles. 1/2 tsp. (2.4 ml) will coagulate 2 gal. (7.5l) of milk.
Special Note: Veal rennet is not made by killing or hurting any animals. This form of rennet is produce using an enzyme from the calf. Hundreds of years ago, before safe and modern cheese making, a calf was used to extract the natural coagulant. Modern cheese making uses only the enzyme to produce the rennet so that animals are never used.
Shipping included within the USA, Puerto Rico.
