The Vlacha cheese rennet provides reliable action for consistent results in every type of homemade cheese. Specifically designed to deliver stable and predictable outcomes, this liquid rennet transforms cheesemaking from an uncertain process into an enjoyable creative experience.

• Reliability: Ensures strong and stable milk coagulation.
• Ease of Use: Perfect for amateurs taking their first steps in cheesemaking.
• Excellent Taste: Contributes to developing the authentic flavor of homemade cheese.

1 teaspoon of rennet coagulates 80-100 liters of milk at a temperature of 32°-35°C.

Dissolve the rennet in a little cold water, adding a spoonful of culinary salt, then pour the solution into the warm milk, stirring well for 2-3 minutes. The cheese should be ready after about 1 hour. If using whiteners, rennet containing rennet enzyme, or cheese coloring, these should be added before the rennet. Keep the spoon dry and only dissolve as much rennet as needed each time. Seal the container tightly and store it in a dry place.

15g of rennet coagulates approximately 400 liters of milk.