Rennet: Leb rennet
For curdling the milk, both for fresh cheese and (semi) hard cheese.
Rennet of calves. In a handy dropper bottle.
Both for fresh cheese (quark) and hard and pressed cheese.
This rennet is an artisanal product. Is extracted from the abomasum of calves.
Cheese made with rennet is not suitable for vegetarians.
Concentration 1:10000 or 150 IMCU (International Milk Clotting Units).
2 ml is good for 10 liters of milk for all current cheeses
or 4 drops per liter for all current cheeses
For cottage cheese/flat cheese: 1 drop/litre
Keep cool and dark
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