Liquid smoke is used to impart a natural smoke flavour to your cheese.
Contains: Natural Wood Smoke Flavour
DOSAGE: Add about 1 ml per 4 L (1 gal) of milk. For larger batches, add up 3 ml /12-15 L (3-4 gallons) or 25 ml / 100 L of milk
DIRECTIONS: Always add before Calcium Chloride and Rennet.
STORAGE: Refrigerate. Will last indefinitely.
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