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Rennet for goat cheese

Reference: CQ - 384 - Beaugel 5

Condition: New product

Natural rennet for goat cheese

This handmade liquid curd is especially suitable for the production of goat milk cheeses. It also serves for the rest of milks. It has a curd capacity of 150 mg of active chymosin per liter. Its use is made after adding calcium chloride and lactic ferments and cultures. The curing time varies from 1 to 5 hours depending on the technique used. The recommended dose is from 1 to 5 ml per 10 liters of milk at 22ºC for lactic curds and from 8 to 10 ml per 10 liters of milk for pressed and semi-pressed curds (camembert type cheeses and pressed cheeses).

You can buy this rennet in 50ml bottles. The little bottle has a dropper cap.

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Rennet for goat cheese
Natural rennet for goat cheese
This handmade liquid curd is especially suitable for the production of goat milk cheeses. It also serves for the rest of milks. It has a curd capacity of 150 mg of active chymosin per liter. Its use is made after adding calcium chloride and lactic ferments and cultures. The curing time varies from 1 to 5 hours depending on the technique used. The recommended dose is from 1 to 5 ml per 10 liters of milk at 22ºC for lactic curds and from 8 to 10 ml per 10 liters of milk for pressed and semi-pressed curds (camembert type cheeses and pressed cheeses).

You can buy this rennet in 50ml bottles. The little bottle has a dropper cap.
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