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Rennet

Rennet is an enzyme used for making the vast majority of cheeses, particularly many of the classic harder cheeses, as it speeds up the coagulation process to former a tighter and stronger curd. As a general rule, liquid rennet is used sparingly, from between 0.2 ml to 0.5ml per litre of milk and the rennet should also be diluted in around 5 times its amount in boiled then cooled water, before it is added to milk. Rennet must be stored in your fridge and always check with each Mad Millie recipe for exact usage volumes. Mad Millie also stocks tablet rennet which is shelf stable and has a longer shelf life.
 
Vegetable Rennet 50ml
NZ$6.90
incl GST
Qty.
Vegetarian Rennet Tablets
NZ$3.40
incl GST
Qty.
 
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