Microbial Liquid RENNET Ideal Coagulant 50ml | add 3 ml per 10L of milk

I've been using this to make Icelandic-style fat free yogurt (Skyr). Before this, I haven't had much success getting skim or 1% milk to set properly. Three drops of rennet to a half gallon of milk has given me a bunch of successful batches of yogurt. I'm definitely happy with this, and will next be experimenting with some cheeses.

After reviewing other options, this appeared to be the best for our purposes. We've successfully made several batches of mozzarella thus far. Shelf life is always a concern with any product of this sort, but no problems so far.

Fácil empleoBuena.calidad del queso

I tried following the instructions in the label, the final result of the coagulated milk was very underwhelming. The first time I used it the result was just decent, the second time it was just a disaster. If you want to make some decent cheese don't buy this.

This Rennet worked perfectly for my home made cheeses.

No me funciono muy mala calidad el producto no es culpa de amanzo

Worked like a charm for home chemistry and at school (making cheese).

Did what I needed it to do. will buy again.