50 ml. Liquid Rennet & Calcium Chloride CaCl2 37% For All Types Home Made Cheese Natural Traditional Feta, Mozzarella, Halloumi, Cheddar, Goat Cheese, Manchego
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50 ml. Microbial Rennet & 50 ml. Calcium Chloride CaCl2 - 37% Sliven's Rennet by Biokom has a high enzyme activity, having the power to coagulate safely any kind of cheese you choose to manufacture, from cow, sheep or goat milk 5 Drops of Rennet per 1 litre of Milk (Fresh Animal Milk Only) Calcium Chloride - CaCl2 results in a firmer setting curd that is easier to cut when making hard cheeses. Recommended to be used with homogenised Milk 5 Drops of Calcium Chloride per 1 litre of milk
Description
(1)
50 ml. Microbial Rennet & 50 ml. Calcium Chloride CaCl2 - 37% Sliven's Rennet by Biokom has a high enzyme activity, having the power to coagulate safely any kind of cheese you choose to manufacture, from cow, sheep or goat milk 5 Drops of Rennet per 1 litre of Milk (Fresh Animal Milk Only) Calcium Chloride - CaCl2 results in a firmer setting curd that is easier to cut when making hard cheeses. Recommended to be used with homogenised Milk 5 Drops of Calcium Chloride per 1 litre of milk
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