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Natural calf rennet

CQ - 436 - Maret

New product

Natural calf rennet

This artisan rennet extracted from the stomach of the veal is especially suitable for the production of cow's milk cheeses, although it also serves for the rest of the milks. Its curdling capacity corresponds to 50 mg of active chymosin per liter of rennet. Its use is made after the addition of calcium chloride and ferments and cultures. The dosage is one teaspoon of coffee (approximately 3 to 4 ml) coagulates 5 liters of milk at 35 ºC in 40 minutes. Keep in a dark and cold place.

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

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3,99 €

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Special curds in Al Queso

Minimum enzymatic activity: 50 mg of active chymosin per liter. 13 IMCU / ml

Composition: Water. Sodium chloride, chymosin, pepsin, sodium benzoate E211 (<1%)

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Natural calf rennet

Natural calf rennet

Natural calf rennet

This artisan rennet extracted from the stomach of the veal is especially suitable for the production of cow's milk cheeses, although it also serves for the rest of the milks. Its curdling capacity corresponds to 50 mg of active chymosin per liter of rennet. Its use is made after the addition of calcium chloride and ferments and cultures. The dosage is one teaspoon of coffee (approximately 3 to 4 ml) coagulates 5 liters of milk at 35 ºC in 40 minutes. Keep in a dark and cold place.

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

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