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  1. Traditional Animal Rennet for Cheesemaking

    Can also be used for making junket. Clotting strength 150 IMCU per ml.

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  2. Rennet - animal variety in 100 ml dropper bottles

    This calf rennet is the original material that has been successfully used by cheesemakers for thousands of years. It is in liquid form and is 145IMCU/ml strength. Use at a rate of between1-2ml rennet per 5 litres of milk.

    eBay

  3. Rennet - animal variety in 50 ml dropper bottles

    This calf rennet is the original material that has been successfully used by cheesemakers for thousands of years. It is in liquid form and is 145IMCU/ml strength. Use at a rate of between1-2ml rennet per 5 litres of milk.

    eBay

  4. Cheese Making Kit - Cloth Culture Rennet - Vegetarian or Animal - 3 Sizes

    These cultures 'ripen' the milk, rendering it acidic and in the correct form for the rennet to do its job - turning milk into curds and whey. Rennet - Vegetarian or Animal.

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  5. Rennet - animal variety (calf) - 500ml bottles

    This calf rennet is the original material that has been successfully used by cheesemakers for thousands of years. It is in liquid form and is 145IMCU/ml strength. Use at a rate of between1-2ml rennet per 5 litres of milk.

    eBay

  6. Rennet - animal variety (calf) 1 Litre bottle for cheesemaking

    This calf rennet is the original material that has been successfully used by cheesemakers for thousands of years. It is in liquid form and is 145IMCU/ml strength. Use at a rate of between1-2ml rennet per 5 litres of milk.

    eBay

  7. Rennet - animal variety (calf) - 5L container

    This calf rennet is the original material that has been successfully used by cheesemakers for thousands of years. It is in liquid form and is 145IMCU/ml strength. Use at a rate of between1-2ml rennet per 5 litres of milk.

    eBay

  8. Mozzarella & Ricotta Cheese Making Kit - 5 Piece DIY Set

    Make your own cheese with ease, using this complete cheesemaking kit from Cultures For Health. You'll enjoy eating it plain, making antipasto, or adding to a wide variety of recipes, from pizza to pasta to desserts and more.

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