Animal liquid rennet 100ml CALF for cheese make natural extract

ANIMAL LIQUID RENNET 100ml + Calcium chloride for FREE - CALF RENNET Is prepared naturally by abomaso frozen and controlled. We extract the contents of the chimasics present in gastric mucosa and to obtain a clear, oily color liquid with a good amount of chemosine. The quantity needed is about 20 g (two large spoons) for every 20 litres of curdled milk brought to the coagulation temperature of about 36° C. This quantity can be varied according to temperature, milk acidity and the technology used. We recommend this kind of rennet for the preparation of: caciotta, mozzarella, sweet and seasoned pecorino, sweet caciocavallo, robiola, crescenza, marzolino, toma, goat cheese, fresh or seasoned cheeses. Using this rennet we guarantee a great yield and a natural fragrance to the finished product. Kept well closed and in a cool and dark place, does not suffer significant leakage of coagulant activity. Highly Concentrated: 1/10,000. Must be kept in the fridge! Dosage for curd: 2 drops / 1L Dosage for cream cheese and hard cheese: 6 - 8 drops / 1L Calcium Chloride for Cheese - Pack of 10g - 1g for 10L of Milk Calcium chloride should be added to milk to increase cheese production efficiency, as it improves the consistency and coagulation of milk, and enriches it with calcium.