$7.49
In stock
In stock
Microbial Rennet is derived from the fungus Mucur Miehei and is a great vegetarian-friendly source of coagulant. The enzymes in microbial rennet work really well to breakdown the protein bonds and separate curd from the whey, getting maximum curd formation without the bitterness of some vegetable rennets.
The Fermentaholics support team is a fellow group of fermentation and cheese making fanatics. We LOVE to talk about fermentation and cheese making and help each other learn, grow, and experiment with different techniques and flavors. Reach out to have any of your fermentation or cheese questions answered! By purchasing our products, you are instantly a part of an ever-growing community of fermenters and cheesemakers like yourself. Welcome to our family!
| Weight | .1 lbs |
|---|---|
| Dimensions | 3 × 5 × .25 in |
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