Cuajo Nievi Liquido 50 Ml

Liquid rennet with high chymosin content for quick and consistent curdling. A very small amount (a teaspoonful) dissolved in milk or preferably in a little water and then added to the milk is sufficient to curdle 5 liters of milk. The milk should be heated to around 40ºC and maintained at that temperature for at least 45 minutes to achieve a good curd. This rennet is ideal for making fresh cheese or other types of cheeses. It is valid for curdling cow's, sheep's, or goat's milk. In the case of using pasteurized milks, these should be reinforced with calcium chloride or powdered milk to ensure good curdling. Cuajo Nievi is an entirely natural ferment, derived from calf and lamb rennet, with a high chymosin content and widely used in the modern cheese industry.