Kyanous Stavros powder rennet

Natural rennet without preservatives.
For the coagulation of milk and the preparation of cheese.
Each scoop coagulates 100 kg of milk.
Dissolve the powder in water with a teaspoon of salt and pour it into the milk, stirring for 2 to 3 minutes.
In 45-60 minutes, place the curd in cheesecloth or perforated molds.
Drain and turn 2 times from 1 hour or longer until the cheese is firm.
The box of rennet should always be closed and in a dry and cool place.

Powder rennet 5gr for 50kg milk.
Powder rennet 5gr for 100kg milk.
Powder rennet 25gr for 800kg milk.
Powder rennet 100gr for 3200kg milk.
Powder rennet 250gr for 8000kg milk.
Powder rennet 500gr for 16000kg milk.