Liquid Animal RennetSingle strength rennet for cheese making
"Consistent, reliable and delivers the best taste and texture. I wouldn’t use anything else!"
–Isabella M, Home Cheese Maker
This single strength liquid animal rennet is the highest quality form of rennet available on the U.S. market today and is NON-GMO. Liquid rennet is easy to measure and add to milk, which makes it a favorite for both beginner and advanced cheese makers alike.
- Veal rennet
- Sodium chloride
- Sodium acetate
- Propylene glycol
- Potassium sorbate
Store in the refrigerator
1/2 teaspoon will set 2 gallons of milk in approximately 45 minutes
- 1 oz | approximately 6 tsp | sets up to 24 gallons of milk
- 2 oz | approximately 12 tsp | sets up to 48 gallons of milk
- 1 pint | approximately 96 tsp | sets up to 384 gallons of milk
- 1 quart | approximately 192 tsp | sets up to 768 gallons of milk
- 1 gallon | approximately 768 tsp | sets up to 3072 gallons of milk
New England Cheesemaking Supply Company
Due to customs restrictions we cannot ship this rennet to Australia or Sweden
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Mix required amount of rennet in about 1/4 cup cool, non-chlorinated water. Immediately add diluted rennet to milk, gently stir for 1 minute, to evenly distribute.
Note: The amount will vary on the condition of your milk, season and type of cheese you are making.
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I have used this rennet for 3 years now. I have purchased bottles from here regularly and they quality is always top notch. I am military so I move around a bit and I just toss the little bit left and buy a new one usually. Same with the cultures I've purchased from here. Everything is great and great quality products make great quality cheese. You can't go wrong with this rennet or any products from NewEngland Cheese Making Supply Co. Stop reading reviews and buy it already :) You won't regret it.
I've been on a mission to create the perfect homemade Italian pizza. I spent a lot of time perfecting a homemade sourdough crust, but I was missing the right kind of cheese. After a lot of researching and reading, I finally decided to tackle making my own mozzarella. I read a lot of information on this website and it made me confident enough to order the animal rennet (instead of the vegetable rennet or the tablets). I used the 30 minute mozzarella recipe, and it turned out great! For my first batch I used 2% milk, Ball Citric Acid for canning, and the animal rennet. Everything set and coagulated correctly, but I was not overly impressed. However, on my second time I used whole milk and it yielded more cheese, had a richer taste, and a much better consistency. It helped create the perfect pizza!
this product, like EVERY product from n.e. cheese making supply, is of the highest quality. this is matched by the care with which EACH order is handled!! keep up the great work
The rennet was great- coagulated exactly as expected. The only feedback I have is that the bottle isn't that great. Every time I try to use only drops of rennet, the bottle leaks around the threads which makes exact measurements impossible.