Rennet is used for milk coagulation.
The usual dosage rate is 2 ml per 10 litres of milk, although this may vary for some cheeses, or if using lipase. Before adding to milk please dilute with approximately 10 times the rennet volume with cool boiled water, and add to the milk, stirring for no more than 3 minutes.
Please note: All store-bought bottled milk will need some calcium chloride.
Pasteurisation and the subsequent cooling and cold storage of milk reduce the rennet coagulation properties of the milk. The addition of calcium chloride assists in reversing this change and is required in all milk that has been heat-treated and then cooled, such as commercially pasteurised milk.
In a perfect world, milk should be pasteurized immediately before cheese making, and should not be cold stored before use. If this cannot be achieved, then use Calcium Chloride.
Liquid Rennet Suitable for Vegetarians