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Rennet Meito will allow you to cook a delicious cheese: feta cheese, suluguni, feta, etc. at home without unnecessary trouble. 1 sachet (1g) of pepsin is designed for 100 liters of milk.
Cheese rennet Meito (microbial renin) is used in the production of soft and hard cheese, both at home and in production.
Using Meito Rennet for Cheese Making , you can make: ordinary homemade cheese, pickled cheeses (feta cheese, suluguni, feta, etc.), as well as almost all known hard cheese varieties.
How to use: Dissolve the required amount of rennet for cheese making in a cup of cold water at the rate of 1 g (one bag) per 100 liters of milk. Stirring the solution, add it to warm milk at a temperature of 35 ° C.
If you need to use 8-10 liters of milk, then use 1/10 of the bag. If you make cheese constantly and gradually: dilute one bag in 200 ml of pre-boiled and chilled water and store in the refrigerator in a jar with a tightly closed lid, periodically measuring the right amount.
Meito Rennet for Cheese Making - Cheese Making Enzymes - Rennet for Making Fresh Cheese 4 x 1 gr. (for 105 gallons/400L of milk) by QG group
Meito Rennet for Cheese Making Cheese Making Enzymes Rennet for Making Fresh Cheese 4 x 1 gr. for 105 gallons 400L of milk by QG group
