rennet Microbial Liquid Coagulant 100ml | add 3ml per 10L of milk | Cuajo, Caglio, Lab, Presüre

You have to follow instructions clearly and it is going to work. My first time making soft cheese and it is delicious. You need raw milk, you have to heat it to under 50 degrees. I stopped the heat once it reached 37 degrees and it got to 44C. Do NOT boil! Once the heat stabilized, I have added 2ml of Rennet (comes with a measurement syringe) to the milk and stirred it a bit to ensure it is evenly distributed. I then left it on the warm hob, already turned off, for an hour, after which I’ve checked and it was the consistency of light yoghurt. It worked. I then put it in a cheese cloth with a ladle and hung it in the kitchen with a pot underneath. Once in a while if I saw it stopped dripping, I would play with the cloth a bit to turn the cheese inside to make sure all the whey comes out. I like my cheese soft so I only did a bit of squeezing. I then left it hung overnight and by morning the cheese was done. I put it in brine.

Very good product, just follpw the instructions and success will follow👍