For all types of cheeses especially fresh cheeses
CUAJOCOL is a rennet strength 1: 10.000u / cl. Made from microbial coagulants which allows for high performance companies in the industry.
It has food preservatives, no dyes that alter the flavor of the cheese and do not need refrigeration.
Milk at 32 ° C-35 is heated to be a liquid rennet is required to activate it in cold water free chlorine in amount of 10 to 15 times its amount in a completely clean container.
Add the rennet diluted in water to milk stirring well to ensure uniform mixing.
Let stand until milk clot according to the degree of acidity of milk coagulation time change between 30-35 minutes.
Then follow the normal procedure the make cheese.