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Clean, standardized, liquid solution of isolated enzymes from calf and/or adult cows stomachs. The rennet causes creation of a curd. The rennet is consistent with the JEFCA (FAO/WHO), FCC standards and Union recommendations of SCF (Scientific Committee on Food). The rennets are produced in accordance with the health requirements concerning production of food enzymes.
This means that one volume of the preparation will coagulate 18.000 milk volumes in about 40 minutes at a temperature of about 35 ° C.
When buying rennet, pay special attention to its strength (concentration). Our natural (traditional) rennet is strong and efficient, 1-2 drops per liter of milk is enough. There are also much weaker rennet on the market, which should be added as much as 10x more, which means that the same packaging will last for 10x less milk.
1-2 ml for every 10 L of milk
(about. 20-30 drops for 10 L of milk)
50 ml with drop-meter
100 ml with drop-meter
250 ml without drop-meter
1 L - valuation on request
5 L - valuation on request