(If using unpasteurised raw milk, you need to pasteurise it!). to 35 degrees Celsius. Best is if you can wrap a towel or a blanket around to keep it warm. After an hour. TRADITIONAL NATURAL Liquid Cheese Making Rennet Sliven by Biokom.
Cheese Making Kit - 20 ml. Liquid Rennet & Cheese cloth & Recipe for Feta Cheese - Home Made Natural Chesses - Mozzarella, Halloumi, Cheddar, Manchego BIOKOM - "Sliven's Yeast"
Yellow Cheese Making Kit - 20 ml. Liquid Rennet & Cheese cloth & Recipe for Kashkaval - Home Made Natural Yellow Chesses -, Halloumi, Cheddar, Manchego BIOKOM - "Sliven's Yeast"
Vegetarian Liquid Rennet - 5L, Suitable for All Cheese, GM-free Rennet, Cheese Making Ingredient, Cheese Curdling Agent
20ml Vegetarian Liquid Rennet - Your Perfect Companion for Artisan Cheese Making
