Ingredient for Vegetarian Cheese Making

• Natural milk clotting enzyme
• Helps make cheese and junket
• Suitable for vegetarians

A simple ingredient that helps vegetarians to enjoy making their own soft cheese or junket. This milk clotting enzyme is best used with pasteurised full fat cows' milk.

Recommended Usage

For Cheese Making: add 10 drops of VegeRen to 1 pint of warm milk (32°C/90°F) and proceed as per your recipe.

For Junket: (milk-based dessert) warm 1 pint of milk to 32°C, add 1 tablespoon of sweetener, a few drops of vanilla essence and 10 drops of VegeRen, stir well. Pour into a bowl, allow to cool and set. Serve with fresh fruit.