Mad Millie Calf Rennet 50 ml (73352)

Traditional liquid calf rennet used to coagulate milk in cheese making. Includes a number of complex enzymes extracted from the calf. Strength = 280 IMCU/ml.
Use between 0.2 and 0.5 ml per litre of milk. Dilute product in un-chlorinated water before adding to milk.
Keep refrigerated. Product lasts up to 12 months when stored correctly.

50ml.