Liquid Animal Rennet 1.7 fl oz for Artisan Cheese Making | Precise Dosage, high Concentration 1:10000 U, High Yield 66-132 gal | Enzymatic Coagulant for Soft and Hard Cheeses

First attempt to make mozzarella cheese is a success. I used raw, whole milk (cow) per instructions that store bought milk will not work because of pasteurized/homigenized. Luckily, there are resources to purchase raw milk. The recipe I used was for 1 gallon of milk with 1.5 tsp citric acid, 1/4 tsp animal rennet; each separately dissolved in 1/4 c non chlorinated water. I am thrilled with the result. I used the whey to make ricotta.

Is a good election for cheese making! The product work very well! Is small and no need extra space in your refrigerator. Definitely I can buy again!!!

Product didn't work. On top of that, the dropper top is way too loose and half the bottle spilled when it came out. Fortunately I was measuring into a separate cup.

EXCENENTE

I've purchased two bottles of this, and I have some misgivings. For my milk to reach flocculation (coagulation beginning on the milk surface), it takes twice as long as everyone's recipes call for. For a clean break, it's normally 2 hours, never the 45-60 minutes the recipes call for. So while it works (finally) it makes me worry each time I make a new wheel, concerned my milk may have had an issue, or the calcium chloride wasnt enough, or some other point I missed. Kinda frustrating. I'm halfway through the second bottle, with every recipe responding in the same time frame, so I probably won't order another bottle. I'm just too cheap to throw it out, I guess

Go by and he directions. Add 10 mins to time

No sirve aunque le puse media botella nunca cuajo la leche y siempre he echo queso antes pero seme ocurrió probar este producto que es de lo peor