• Liquid calf rennet specially designed for homemade cheese making, such as ricotta, primosale, and mozzarella. • Balanced composition: 30% chymosin and 70% pepsin, ensuring efficient and high-quality coagulation. • Strength 1:10000, allowing you to coagulate between 500 and 1000 liters of milk with a single 100 ml bottle. • The liquid format makes dosing and weighing easier, allowing the use of graduated measuring cups or scales for greater precision. • Suitable for making both fresh and aged cheeses, using cow's or goat's milk. • It is recommended to use between 10 g and a maximum of 30-40 g per every 10 liters of milk, adjusting the amount according to temperature, acidity, and technique used. • Product made entirely in Italy, guaranteeing quality and tradition in manufacturing.