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