Natural Kid rennet, liquid 500 ml. (Ziege lab / Lab / animal rennet / présure animale / stremsel / cuajo / caglio). Application: SHAKE WELL BEFORE USE – as this product tends to un-mix during storage it is necessary to shake well before each use to guarantee the ideal and unique mixture of enzymes. Calza Clemente– Rennet Paste Piccante is especially used for strongly flavoured cheeses where goat lipase is wanted for the development of the typical ripening flavours. But also mixtures of milk or pure cow’s-milk will be very suitable in combination with Calza Clemente– Rennet Paste Semi Piccante to produce extraordinary cheeses. The dosage quantity is determined by the quantity of milk, the required process parameters (pH, temperature, required coagulation time) and enzyme concentration. The standard dosage quantity varies between 15 to 30g per 100 litres of milk – depending on the individual cheese type. Calza Clemente Rennet Paste Piccante should be stirred into 10 to 20 times of the amount of chlorine free cold water and then be added to the milk. Because of its natural pureness Calza Clemente– Rennet Paste Piccante does not need to be filtered and can therefore be directly added to the milk. NB - Image for illustration purposes only. We supply additional cheese and butter making accessories. Check our shop for cheese moulds, presses, rennet, starter culture, cheese cloth, butter churns, books etc. We also supply industrial equipment. Please contact us with any questions regarding hobby or industry.
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