Rennet causes whey to separate from the milk, thereby forming dry matter and also helping cheese to mature, as it helps break down the proteins in the cheese. It is the milk proteins that coagulate with the help of the enzyme.
This glue is produced microbially from Rhizomucor miehei. The result is a product that contains no animal products and has no added preservatives.
Storage instructions: Store in the refrigerator. Shelf life approx. 1 year in the refrigerator. Activity decreases by approx. 1% per month and the dosage can be adjusted accordingly.
Dosage:
Take 4 tablespoons of cold water and dissolve 1 drop from the bottle. Take from the mixture: Cream cheese 3-4 teaspoons per 10 litres
Take 4 tablespoons of cold water and dissolve 2 drops from the bottle. Take from the mixture: Hard cheese 3-4 tablespoons per 10 litres
30 ml dropper bottle for 2,500–5,000 litres of milk, depending on the type of cheese you want to make.
The culture is organic, vegan, GMO-free, halal and kosher.
