Liquid Nievi Rennet 90 Ml.

Natural ferment from beef and lamb curds. Its high chymosin content facilitates fast and consistent curdling. It is valid for curdling cow's, sheep's or goat's milk. In the case of using pasteurized milks, these must be reinforced with calcium chloride or powdered milk to guarantee a good curdling.

- Add a teaspoon of coffee dissolved in a little water and then added to the milk.
- Heat the milk to around 40ºC and keep it at that temperature for at least 45 minutes to get a good curd.

Beef and lamb curds ferment, Salt, E-200, E-202, Chymosin 80%.

€8.11 / 100 ml