Instructions for Use:

• With a cheese rennet measure, curdle approximately 50 kilograms of milk depending on the temperature and quality of the milk.
• Heat the milk to 67° for 10 minutes.
• Cool the milk to 35°C.
• Dissolve the rennet well in a little clean cold water and immediately pour it into the milk while stirring well.
• In about an hour, the cheese is ready to be cut and placed into molds or cheesecloth for draining.