Microbial Liquid Rennet for Cheese Making, 3 fl oz (88 ml), Vegetable Rennet Starter & Milk Coagulant for Homemade Dairy, 1/2 Capful per Gallon, 100% Vegetarian Enzyme for Cow, Goat & Sheep Milk

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EASY-TO-USE LIQUID RENNET FOR CHEESE MAKING: Supermaya – Provides fast coagulation. Super Maya – No dilution required. Use 1/2 capful per gallon or 1 capful per 2 gallons of milk. Add directly to milk heated to 89–100°F (32–38°C) and let rest. Produces stable curds ideal for shaping, stretching, and pressing. Clear instructions included for easy homemade cheese preparation.
100% VEGETARIAN MICROBIAL ENZYME – Premium vegetable-based formula made without animal ingredients, offering a reliable vegetarian alternative for homemade cheese making with consistent coagulation in every batch.
WORKS WITH COW, GOAT & SHEEP MILK – Designed for use with multiple milk types, allowing you to prepare homemade cheese recipes using fresh cow, goat, or sheep milk with dependable curd formation.
HIGHLY CONCENTRATED FORMULA – Only 1/2 capful needed per gallon of milk. Each 3 fl oz bottle provides multiple uses, making it a practical choice for regular homemade cheese preparation.
PERFECT FOR HOMEMADE CHEESE RECIPES – Great for preparing mozzarella, cheddar, feta, parmesan, cream cheese, and other artisan-style cheeses with fresh ingredients from your own kitchen.