Cheese & Yogurt Making Vegetarian Rennet Thistle - 1L, Plant-Based Coagulant for Goat, Sheep & Cow’s Milk, Ideal for Soft, Hard & Lactic Cheeses, Natural Enzyme for Intense Flavour & Creamy Texture
£29.99
This product would be best suited for individuals seeking to create artisanal cheeses and yogurts with high flavor profiles and rich textures from plant-based milk alternatives like goat, sheep, or cow's milk.
