For Making: Sugar Free desserts
• Rennet Custard
• Cottage Cheese
• Ice Cream
• Cheese Products
For each quart (liter) of lukewarm milk (about 110°F to 115°F) dilute
5 drops of Rennet in (1) tablespoonful of cold water. Disperse diluted solution
in milk. Mix well. Leave still while coagulation takes place and a firm curd
is formed. After using close cap tight to prevent liquid from crystallizing.