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This is the highest quality form of rennet available on the U.S. market today.
INGREDIENTS: Veal rennet, sodium chloride brine, acetate, propylene glycol, caramel color, sodium benzoate, potassium sorbate.
YIELD: 1/2 teaspoon will set 2 gallons of milk in approximately 45 minutes.
DIRECTIONS: The amount to use will vary on the condition of your milk, season and type of cheese you are making.
Dilute required amount of rennet with 20 times its volume of cool, potable water. Immediately add into milk and stir for 2 minutes to uniformly distribute.
STORAGE: Store rennet in refrigerator. Will keep for 1 year if stored properly.
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