About the product
- Traditional Liquid Veal Rennet For Cheesemaking
- Works Quickly And Efficiently To Coagulate Milk For Cheesemaking, Great For All Recipes Requiring Coagulant And Generally Preferred For Aged Cheese Over Rennet Alternatives
- Liquid Rennet Is Easy To Measure For Small Batch Cheesemaking
- Contents: Single-strength, veal-derived rennet ~205 IMCU/ml Water, Chymosin, Pepsin, Sodium Chloride
- Non-GMO
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