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.
ONE GALLON WHOLESALE SIZE
Also available in 1 oz. (29.5 ml) 4 oz.( 119 ml) 8 oz (237 ml), 16 oz or 1 pint (.47 liter), 1 quart (.94 liter)
1/2 tsp. (2.4 ml) will coagulate 2 gal. (7.5l) of milk.
Shipping included within 48 States USA
We do not ship this item outside the 48 States.