Milky Liquid Rennet for Cheese Making, 150 IMCU/g, for Home Use, 50 ml

Liquid Rennet – the foundation for your homemade cheese

Milky Liquid Rennet splits the casein in milk so it thickens without turning sour – the essential first step in making your own cheese. This rennet is easy to dose, giving you reliable results with every batch. With a strength of 150 IMCU/g, you get consistent coagulation and can fine-tune the dosage to your exact milk volume. It's particularly well suited for cheeses with a maturing time under 7 months.

Whether you're just starting out or already an experienced cheesemaker, this liquid rennet puts you in control of your cheese quality. Made from natural ingredients, it complies with current labelling regulations. Available in 50 ml and 250 ml, both with the same rennet strength – so you can pick the size that matches your needs in the farm or home kitchen.

Overview:

• Splits casein reliably for thickening milk
• Easy and precise to dose
• Ideal for cheeses maturing under 7 months
• Consistent strength of 150 IMCU/g
• Two pack sizes to suit every need

Technical Data:

• Content: 50 ml or 250 ml
• Rennet strength: 150 IMCU/g
• Form: liquid

Scope of Delivery:

1x Milky Liquid Rennet (50 ml or 250 ml depending on variant selected)

Questions & Answers:

How do I dose the liquid rennet correctly?
Follow the dosage given in your cheese recipe exactly to get consistent results.

How long does liquid rennet last?
Stored cool and dry, it stays effective for several months.