100 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 it to keep it warm. After an hour. 100 ml TRADITIONAL NATURAL Liquid microbial Cheese Making Rennet Sliven by Biokom.

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