50 ml. Liquid Rennet & 50 ml. Calcium Chloride CaCl2-37% for All Types Home Made Cheese Natural & Traditional - Feta, Mozzarella, Halloumi, Cheddar, Goat Cheese, Manchego, by BIOKOM -"Sliven's Yeast"
- Sliven's Rennet by Biokom has a high enzyme activity, having the power to coagulate safely any kind of cheese you choose to manufacture, from cow, sheep or goat milk
- 50 ml. Microbial Rennet & 50 ml. Calcium Chloride CaCl2 - 37%
- Calcium Chloride - CaCl2 results in a firmer setting curd that is easier to cut when making hard cheeses. Recommended to be used with homogenised Milk