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    • Derived from fungus, microbial rennet is a great vegetarian-friendly source of coagulant
    • Tablets are quartered for easy separation--use 1/4 tablet for a 1-gallon batch.
    • Easily make your own mozzarella, ricotta, cheddar, gouda, paneer, etc at home!
    • Can be stored at room temperature, or in the freezer to extend shelf life.
    • 30-minute mozzarella recipe & usage chart included
  • Sale!

    Liquid Microbial Rennet

    • Great vegetarian source of coagulant
    • Liquid form makes it easy to get exact amounts needed no matter how large or small the batch
    • Easily make your own mozzarella, ricotta, cheddar, gouda, paneer, etc at home!
    • Conveniently stored at room temperature
    • Make as many or as few pounds of cheese as you'd like
  • Liquid Animal Rennet

    • Traditional Liquid Veal Rennet For Cheesemaking
    • Works Quickly And Efficiently To Coagulate Milk For Cheesemaking, Great For All Recipes Requiring Coagulant And Generally Preferred For Aged Cheese Over Rennet Alternatives
    • Liquid Rennet Is Easy To Measure For Small Batch Cheesemaking
    • IMCU (International Milk Clotting Units) = 375 (AVG) With A Minimum Enzyme Content Of: 80% Chymosin, 15% Pepsin
    • Non-GMO
  • 18 Inch Stainless Steel Skimmer

    • Helps to control excess proteins that gather at the top during the boil.
    • Homebrewing Skimmer
    • Perfect for cheese making
    • 18 Inch¬†Stainless Steel Skimmer.
    • The skimmer is 6" wide.
  • Liquid Calcium Chloride

    • An essential ingredient for making high-quality cheese at home.
    • Get a higher yield out of milk.
    • Improves the texture and flavor of hard and soft cheeses.
    • Conveniently store at room temperature.
    • Helps to firm and strengthen the curds during the cheesemaking process.
    • No matter how large or small the batch, the liquid form makes it easy to measure the exact amounts needed.
    • Suitable for making hard cheeses such as cheddar, gouda, etc., at home!


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