Rennet in Liquid – Maja.
This product is added to cooked (cow, sheep or goat) milk which produces a do-it-yourself cheese.
Instructions:
Mix 2 tablespoons of rennet (maja) into a glass of water, then pout into the heated milk. Mix well. Cover and leave until the milk has thickened.
Ingredients: enzymatic preparation of microbiological origin Rhizomucor michei, calcium chloride, benzoik acid, sodium benzoate, water.
Product of Serbia
