Powdered cheese rennet is used to coagulate milk and make cheese. The 5 g quantity is sufficient for 100 kg of milk.

Dissolve in a little water with a teaspoon of salt, then add to the milk while stirring for 2–3 minutes. After 45–60 minutes, place the curds in cheesecloth or perforated molds. Drain the cheese and turn it over twice, at one-hour intervals or...