CQ - 384 - Beaugel 5
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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