NaturaPure Dry - natural lamb rennet in powder

Professional natural powdered cheese rennet produced from enzymes obtained from lamb stomachs. It is a traditional coagulant used in the production of fresh and ripened cheeses, particularly valued in Italian and Mediterranean cheese making.

NaturaPure Dry is distinguished by its strong enzymatic action and its ability to develop the characteristic, deep flavour profile of ripened cheeses. The product is ideal for both small artisan dairies and professional production on a larger scale.

Thanks to its high purity and the absence of animal tissue residues, the preparation can be added directly to the cheese vat after dissolving, without the need for filtration.

Why choose NaturaPure Dry?

• natural lamb rennet
• traditional cheese-making formula
• ideal for ripened cheeses
• supports the development of a rich cheese aroma
• high enzymatic activity
• excellent efficiency
• convenient powder form
• suitable for larger quantities of milk

Product characteristics

NaturaPure Dry rennet contains natural coagulating enzymes:

• chymosin – 75%
• pepsin – 25%

The product also has lipolytic activity, which supports the development of the typical flavour and aroma of ripened cheeses.

Application

The rennet is particularly recommended for the production of:

• ripened cheeses
• sheep’s milk and mixed-milk cheeses
• Italian-style cheeses
• farmhouse cheeses
• strongly aromatic cheeses

Dosage

Approximate dosage:

• 50 g per 1,000 litres of milk
• approximately 5 g per 100 litres of milk

Directions for use

Dissolve the preparation in warm water at a temperature of 30–35°C before adding it to the milk. The use of clean, chlorine-free water is recommended.

Storage

• store at approximately +5°C
• protect from moisture and light
• store in the original packaging
• suitable for transport at ambient temperature