NON BIO microbial coagulant 30ml Microbial coagulant is a coagulating enzyme produced by fermentation of a strain belonging to the fungal species Rhizomucor miehei. Recommended dosage: 2 teaspoons per liter INGREDIENTS Water, sodium chloride, Rhizomucor miehei protease. Ingredients to add: 1L of animal milk Preparation time: 2 min Fermentation: 24H at room temperature (23°C) How to use: Use perfectly clean utensils. Put 2 teaspoons of rennet in 1L of milk. Let curdle in a warm environment (room temperature). When the milk has solidified, put in the refrigerator. Rennet can be used in cheese making. Leave the jars to rest for 24 hours without touching them. Indeed, when the milk solidifies, you should not move the dishwasher/cheese pot because the slightest vibration can break the gel, and the milk will not set in mass. Preservation of rennet at a temperature between 0 and 7°C.