Calf Rennet - Liquid 2 oz. - Treats 50-100 Gallons Milk - 375 IMCU/ml

Traditional veal rennet, single-strength. Minimum 80% chymosin, 15% pepsin. Liquid form. Preferred by some cheesemakers for aged cheeses (pepsin component may create desirable flavors and aromas in aged cheeses).

Usage rate: Use 1/2 tsp per 2 gallons milk for hard cheese, use 1/3 tsp per 2 gallons for soft cheese.

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The Beverage People Warehouse, Santa Rosa.

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Great service! 10/10/2016
By Nancy Dudley
Very prompt delivery and a great Company with which to do business. Even when I call with a question, they take their time and help me out. This will be the second year I'm making cheese and still a newbie.