Liquid calf rennet, 250g (5.80 euros/100g)

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1:10,000, 85% chymosin content, dosage: 1-4 drops/liter, 20 drops corresponds to approx. 1ml
tip: if the cheese does not solidify, please add calcium chloride (art. no. 829035/36/37). this is necessary for hard and soft cheeses that are to be made with pasteurized milk (max 75 degrees).
with raw milk or cream cheese (here the rennet only has a supporting effect and the acid is mainly active) this is usually not necessary.

the product complies with the following labels and standards: can be used in organic products