Rennet 50 ml – microbial rennet for cheese making, vegetarian and vegan approved

Reliable coagulation and an even curd
This rennet helps the milk to separate out the whey, so that you get a firm and stable curd. The enzyme causes the milk's proteins to set and plays a major role in both the cheese's structure and the development of its flavour.

For both classic and speciality cheeses
The rennet can be used for fresh cheese, matured cheeses and speciality cheeses such as mozzarella and smoked cheese. Its stable action makes it easier to repeat good results, even when you make cheese several times. For mozzarella, it is used together with citric acid, which can be bought separately.

Microbial chymosin with a clean taste and good control
The rennet is produced microbially from the enzyme chymosin and contains no animal ingredients. It has a high coagulating power, makes it easier to control the pH value and helps produce cheeses with a pleasant taste and texture – with no tendency towards bitterness, even during longer maturing.

Approved for many forms of cheese making
The product is approved for conventional, vegetarian, vegan, halal and kosher cheese making and can therefore be used widely by both hobby users and small producers.

Specifications
- Contents: 50 ml
- Yield: Up to approx. 40 kg of cheese
- Strength: Coagulating power 200
- Type: Microbial rennet (chymosin)
- Production: Without animal ingredients
- Manufacturer: Chr. Hansen A/S
- Storage: Refrigerator

Note
Rennet is an active enzyme that gradually loses coagulating power over time (approx. 1 % per month). It may therefore be necessary to dose a little extra over time. Storing it refrigerated ensures the best possible shelf life.