Make your own cheese using this cheese-making aid, Rennet in Liquid. Simply mix 2 tablespoons of rennet (maja) with 5 liters of milk at room temperature and 1 cup water. Mix well. Cover and leave until the milk has thickened.
Ingredients: enzymatic preparation of microbiolofical origin Rhizomucor michei, calcium chloride, Benzoic acid, sodium benzoate, water.
Product of Serbia