The Cyan Cross Rennet Powder is a reliable ally for homemade cheesemaking, ensuring quick and effective milk coagulation. The powder form offers consistent enzymatic action, providing predictable results in cheese production.

• Absolute reliability: Eliminates the stress of failure during the production process.
• Long shelf life: Can be stored at room temperature, maintaining its potency for a long period.
• Easy & precise dosing: The powder form allows accurate measurement and use of the required amount.

This powder is suitable for milk coagulation and cheese making, with each scoop used for 100 kilograms of milk. For preparation, dissolve the powder in a little water with a teaspoon of salt and add it to the milk, stirring for 2 to 3 minutes. After 45-60 minutes, place the curd in a cloth or perforated molds and drain, turning twice for 1 hour or longer until the cheese firms up. It is recommended to keep the box closed and stored in a dry, cool place.

Rennet powder 5g for 100kg milk.