Liquid Microbial Rennet STRONG 30 ml | For 500 Litres

Liquid microbial rennet STRONG: one drop per litre of milk

This is the heavyweight among rennets. The enzyme activity is 250,000 MCU/ml, many times stronger than standard rennet, which means ten drops are enough for ten litres of milk. A small 30 ml bottle therefore covers around 500 litres, half a cubic metre of milk. The rennet is derived from the fungus Rhizomucor miehei and is vegetarian.

The strength is both the advantage and the trap. When every drop counts for that much, accuracy matters more than usual. The bottle has a built in dropper, and the rennet should always be dissolved in a little water before it is stirred into the milk. It works on fresh milk, low pasteurised milk up to 74 degrees, goat milk, sheep milk and plant based milk.

Features

• Huge capacity: A 30 ml bottle coagulates up to 500 litres of milk.
• Vegetarian: No animal enzymes, produced by fungal fermentation.
• Universal: Works on fresh and low pasteurised cow milk, goat, sheep and plant based milk.
• Precise dosing: The built in dropper makes it easy to measure small amounts accurately.

How to use

1. Heat the milk to 30 degrees.
2. Add calcium chloride dissolved in a little water, stir and wait 10 minutes.
3. Continue heating the milk to 37 to 38 degrees.
4. Work out the dose, 10 drops per 10 litres, and dissolve the rennet in about 50 ml of water at 37 to 38 degrees.
5. Pour the solution into the milk and stir well for about 1 minute.
6. Stop all movement in the milk and leave it undisturbed for 50 to 70 minutes until the curd is firm.

Dosage guide

Specifications

FAQ Frequently asked questions