Rennet paste calf 100g
€4.67
Italian rennet paste based on veal rennet.
Indispensable when making, for example, authentic Parmesan cheese.
115 IMCU per g.
Traditional Italian rennet paste.
Based on pickled veal stomach. 115 IMCU/g
Dosage: 3 g/10 liter milk.
Method:
Dissolve in a small amount of clean water and strain. Add the resulting liquid to the heated milk and mix well.
Packed per 100 g.
To keep in the fridge.
Photo is indicative, final packaging may differ
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Italian rennet paste based on veal rennet.
Indispensable when making, for example, authentic Parmesan cheese.
115 IMCU per g.