Directions: This rennet is DOUBLE STRENGTH. Use half as much as recipe calls for. Dilute required amount of rennet in 20 times its volume of cool, potable water. Add immediately into milk and stir for 2 minutes to thoroughly distribute.
Ingredients: Enzyme produced by pure fermentation of Mucor Meihei in salt brine, less than 5% propylene glycol, less than 2% sodium propionate.
Storage: Store rennet in refrigerator. Will keep 6 months if stored properly.