Fermentaholics Liquid Animal Rennet for Cheese Making | Milk Coagulant | Make Cheese at Home (Animal Rennet with Cheese Cloth)

Fermentaholics Liquid Animal Rennet for Cheese Making | Milk Coagulant | Make Cheese at Home (Animal Rennet with Cheese Cloth)

• WHAT YOU GET: A 2 fl oz bottle of liquid animal rennet plus one square yard of grade 90 cheesecloth. Traditional veal chymosin at 205 IMCU/ml. Refrigerate after opening.
• SETS A FIRM CURD: Rennet enzymes cut the casein protein so milk separates into solid curd and liquid whey. Veal chymosin sets a curd firm enough to cut, cook, and press for cheddar and aged cheese.
• CONSISTENT 205 IMCU/ML: Potency holds bottle to bottle, so once you dial a recipe in it repeats. Non-GMO. Dilute in cool unchlorinated water before stirring it into warmed milk.
• CHECK YOUR MILK: Works with pasteurized and raw cow, goat, sheep, and buffalo milk. Ultra-pasteurized and UHT milk will not set a curd that holds, so read the carton before you buy your milk.
• GRADE 90 CHEESECLOTH, REUSABLE: The tight weave holds fine curds instead of losing them to the whey. Line a mold before pressing, drain mozzarella and ricotta, or hang it for labneh. Hand wash and reuse.