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Rennet - lamb paste
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Description
Piquant rennet paste is obtained from the stomachs of lambs and kids. This traditional Italian rennet paste is used to make high-quality cheeses, especially sheep’s and goat’s milk cheeses. It gives cheese a less sweet, more savoury and piquant flavour.
Dosage: 20–30 g per 100 l of milk (the higher the protein content, the less rennet should be used).
Dissolve in lukewarm, non-chlorinated water before adding to milk.
Chymosin: 75%
Pepsin: 25%
Activity: 1:13,000
Appearance: creamy, water-soluble paste.
Sodium chloride (salt): >20%
Sodium benzoate E211: NONE
Store at 3–7°C (refrigerator).
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