20 ml. Vegetarian Liquid Cheese Making Rennet - Feta Mozzarella Halloumi

(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.