Do you love home cheese making? Would you like to make your first own cheese? This rennet guarantees high efficiency and simplicity of use! Natural liquid rennet obtained from chymosin and pepsin from calf abomasa guarantees healthy composition, delicate flavour, and impressive aroma of homemade cheese! Make your own cheese once and you will never again reach for that on the store shelves! By using this product you can make both fresh and maturing cheese at your own home, using fresh cow milk (also pasteurised at low temperature (up to 74°C)), goat milk, and sheep milk. The simplicity of using this rennet, which is dosed extremely easily without weighing out, will make your home cheese making a child’s play! This rennet, sold in a 50 mL bottle, is sufficient for 105 - 260 L of milk, depending on the type of cheese made. Its activity at the level of 1: 10 000 U will allow you to use only 8 - 20 drops per 2 litres of milk! Note! The optimal range of milk Ph value for rennet to act properly is from 6 to 7. The product should be stored sealed tight in a temperature of 4-8°C. How to use: 1. Add calcium chloride before using rennet! 2. Calculate and measure the dose of rennet proportional to the milk quantity used. Before adding rennet to milk with temperature of 35-38°C, dissolve it in 50 mL of water. (Recommended dosage: 8-20 drops (about 0.4 mL - 0.95 mL) per 2 L of milk. 3. According to the recipe used, add rennet at a right moment to the milk heated up to the temperature of 35-38 °C (you can find the detailed information in our cheese recipes). 4. Mix everything gently and leave it under cover until the curd forms, for about 15-40 minutes. It is recommended to add calcium chloride (CaCl2) in the amount of 1 - 10 g/10 L of milk, depending on the type of cheese prepared. Calcium chloride enriches milk, increases cheese output, and facilitates the activity of rennet. Activity: 1:10 000 U Product efficiency: 105 - 260 L of milk Ingredients: natural calf rennet, salt, preservative: sodium benzoate.