Microbial Rennet

For all types of cheese, especially mature cheese.

Microbial Liquid Rennet Dropper CUAJOCOL

Evaluating our marketing and adjusting to the needs of our customers we have created a new presentation of Droppers for the liquid Microbial Rennet Cuajocol, which has 20 C.C. and serves to curdle 200 liters of milk.

Rennet for cheese making 100% Natural

Instructions for use:

It has food preservatives, no coloring agents that alter the flavor of the cheese and does not require refrigeration.

Step 1: Heat the milk

The milk is heated to 36oc DO Heat the milk to 36oC DO NOT EXCEED THIS TEMPERATURE as it is a liquid rennet is required Activate it in cold, chlorine-free drinking water in a proportion of 10 to 15 times its amount in a container totally clean.

Step 2: Add Rennet Cabbage

Add the rennet diluted in water to the milk, stirring well to ensure uniform mixing.

Step 3: Let stand

Let the milk stand the milk until it coagulates, depending on the degree of acidity of the milk, the coagulation time will change between 30 to 35 minutes.

Step 4: Squeezing and molding

Then follow normal cheese making procedures.

Need more information?

It is very important for CUAJO COL to be in permanent contact with our customers. If you have any questions, comments, suggestions or want to quote any of our products, please contact us immediately.

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