Bixa Rennet for Cheese Making, Microbial Rennet Powder, Cuajo en Polvo 100g

Specifications:

No tablets to crush. Weigh the exact dose, dissolve it in cool water and stir into warm milk. The fine powder disperses fully for an even curd set in queso fresco, mozzarella, panela and farm cheese
At 2-3 g per 100 L (26 gal) of milk, this 100 g jar sets about 3,300 to 5,000 L, up to 1,100 lb of cheese. A lower cost per gallon than buying strips of tablets.
Dry, compact and leak-proof. Stores in a small jar, travels well and scales by weight from a home batch to a 100 L. Reliable cheese making supplies.
Vegeterian microbial rennet. Milk-clotting enzyme from Rhizomucor miehei. Non-GMO and gluten free, with no animal stomach enzymes. Suits vegetarian cheesemakers, home kitchens, farms and dairies.
Simple dosing. For 5 gal (19 L) of milk use 0.4-0.6 g. Dissolve in 1/4 cup cool non-chlorinated water, add at 90-95 F, stir 1 minute, then rest 30-45 minutes until a clean break. Use a 0.01 g scale