Cheese & Yogurt Making Vegetarian Rennet Thistle - 50ml, Plant-Based Coagulant for Goat, Sheep & Cow’s Milk, Ideal for Soft, Hard & Lactic Cheeses, Natural Enzyme for Intense Flavour & Creamy Texture
£8.99
This product is ideal for making soft cheeses such as brie or camembert because of its gentle rennet and ability to produce lactic acid, resulting in a creamy texture and mellow flavor.
