Calf Rennet, 50 ml

Traditional liquid calf rennet used to coagulate milk in cheesemaking.

Includes a number of complex enzymes extracted from the calf.

Strength = 280 IMCU/ml

Calf Lipase Instructions: Use between 0.2 and 0.5 ml per litre of milk. Dilute product in un-chlorinated water before adding to milk

Store in the refrigerator

Product lasts 12 months when stored correctly!