50 ml. Traditional Natural Liquid Cheese Making Rennet Feta Mozzarella Halloumi

(If using unpasteurised raw milk, you need to pasteurise it!). to 35 degrees Celsius. Best is if you can wrap a towel or a blanket around to keep it warm. After an hour. 50 ml TRADITIONAL NATURAL Liquid Microbiological Cheese Making Rennet Sliven by Biokom.

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