$10.00 – $170.00
This Vegetable Rennet is used to coagulate the milk and form curds and whey in cheesemaking.
This Rennet is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar.
Available as a liquid and can be used to produce any type of cheese.
Recommended dosage rate: 0.2ml per 1l of milk
Please note dosage can be adjusted based on cheese type and milk characteristics.
GMO: Non-GMO
Store in Fridge
What is IMCU?
IMCU stands for International Milk Clotting Units, which is a unit of measurement used to express the strength of rennet. Rennet is an enzyme used in cheesemaking to coagulate milk, and the IMCU value indicates how effective the rennet is at performing this task. A higher IMCU value means a stronger rennet that can coagulate milk more quickly or effectively.
