Microbial (vegetable), high-dose rennet for the production of cow, goat and soy milk. The bacterial strain Rhizomucor miehei it contains is also suitable for making vegan cheese.

Application:
1. Measure 1 drop of rennet per liter of milk
2. Depending on the type of cheese, heat the milk to 33C and add the rennet and mix
3. Let it work for about 60 minutes until the product can be processed further

Add an appropriate amount of calcium chloride, which has previously been dissolved in a small amount of boiled water, to the milk that has been heated to 30C. Mix and let stand for 10 minutes. Then heat the milk to a temperature of 37-38C and add an appropriate amount of the high-dose rennet. Mix thoroughly. Stop mixing and wait 50-70 minutes until a compact thick layer forms. Cut the resulting thick layer into cubes approx. 1-1.5 cm in size. Stir the resulting cheese grain gently and after about 5 minutes, use the slotted spoon to transfer it to a mold lined with cheesecloth. Let the cheese stand for 20-24 hours. Turn over every few hours.

Additional information:
Depending on the type of cheese, it is necessary to add the appropriate amount of calcium chloride. The optimal PH value for the effect of the rennet is between 6 and 7.

Storage and storage:
In the refrigerator at approx. 4-7C