Rennet Veal Liquid 50ml for Artisanal Cheese | Accurate Dosage, High Concentration 1:10000 U, High Yield 250-500L | Enzymatic Coagulant Faisselles and Cheeses

El cuajo funciona perfectamente. 2 litros de leche entera fresca pasteurizada. 8 gotas del cuajo (4 gotas por litro). 1 gramo de cloruro de calcio. A 35 grados 1,5 horas. Ojo: Temperaturas encima de 38 grados estropean las enzimas del cuajo natural.

Used raw milk. Made cheese with it. So I do recommend this product.

After waiting 60 minutes, I gave up and used cheap supermarket rennet to get the job done.

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Works as advertised. I thought the amount was going to be too little but I make cheese using 1 gallon of milk per instance and this will go a far way based on the recipes i've used.