Langdale Essence of Rennet
£2.09 (£1.40 per 100ml)
Water, Salt, Preservative: Sodium Benzoate (E211), Enzyme
Preparation & Storage
- Follow recipe instructions and add cautiously.To make Junket: warm a pint of fresh milk to (37°C) then add 1 dessert spoonful (10ml) of Rennet and sugar to taste. Stir gently and allow to stand for 5 to 10 minutes.Top Tip... Bottle cap holds approximately 12ml filled to the brim.
Store in a cool, dry place away from direct sunlight.
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