Liquid Vegetable Rennet for Coagulating Milk in Cheesemaking (2x, double strength) from Know-How Foods (1 qt. (32 fl. oz.))

Double-strength microbial coagulant derived from a fermentation of purified culture of Rhizomucor miehei. Highly heat sensitive assuring enzyme-free whey under normal conditions. Liquid form. This product is vegetarian. Ingredients: water, mucorpepsin, sodium chloride, sodium benzoate E211 (<1%). Usage: Dilute prescribed amount of rennet in 20 volumes of cool water. Add evenly to milk and stir for 2 minutes to thoroughly distribute. Store: Store rennet in refrigerator, not freezer. Efficacy: 12 months from packaging (see best by date).

• Double strength liquid rennet that contains no animals products (microbial fermentation).
• Non-GMO, Gluten-Free, Kosher, no caramel coloring.
• 1/4 tsp will set 2 gallons of milk in 45 minutes.
• Allergen information: no soy, milk (including lactose), wheat, egg, peanuts, tree nuts, fish, or shell fish. Also no lupin, mustard, celery, mollusks, sesame seeds, sulfur dioxide or sulfites.
• Customers requesting shipping to warm climates in the summer months are encouraged to pay attention to tracking and promptly refrigerate product upon arrival.
• Used to make all cheese types requiring coagulant.