Overview
Microbial, vegetarian rennet specially made for hard and semi-hard cheese making. The pouch includes 5 packets with 2 grams of starter culture each, which will set a total of around 4 gallons (15 liters) of milk.
Kosher, Non-GMO, Vegetarian
If you are using pasteurized milk, to increase yield and quality significantly, Calcium chloride is recommended.
Note: Almost all cheeses require rennet. If you are using pasteurized milk, only buy milk which is not UHT(ultra high temperature) pasteurized. If you are looking to make a specific cheese, please refer to our recipes page to see the ingredients needed.
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