Wholesale Accounts Only-Minimum Order 10 Units of 1 oz. bottles.
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.
1/4 tsp. (1.2 ml) will coagulate 2 gal. (7.5l) of milk. Usage Rate: 96 -225 ml per 1,000 liters 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.
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