386 - Beaugel 6
This artisan rennet is especially suitable for the production of sheep's milk cheeses, although it also serves for the rest of milks. Its curdling capacity corresponds to 200 mg of active chymosin per liter of rennet. Its use is made after the addition of calcium chloride and ferments and cultures. The resting time for curd varies between 1 and 5 hours.
- 5 to 10 ml per one hundred liters of milk at 22ºC for lactic curd cheese
- 40 to 50 ml per hundred liters of milk at 30ºC for pressed cheeses
You can buy this rennet in 50 ml bottles. The bottle includes a dropper cap.
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