Organic Liquid Vegetable RennetDouble strength plus rennet for cheese making
"I have used many different types of rennet and this is by far my favorite."
–Irene, Happy Cheese Maker
This organic liquid vegetable rennet is a double strength plus microbial "vegetable" rennet. All ingredients conform to organic standards, are gluten free and 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.
- Sodium chloride
- Acetic acid
- Sodium acetate
- Extra heat labile microbial coagulant
Store in the refrigerator
1/4 teaspoon will set 2 gallons of milk in approximately 45 minutes
- 1 oz | approximately 6 tsp | sets up to 48 gallons of milk
- 2 oz | approximately 12 tsp | sets up to 96 gallons of milk
- 1 pint | approximately 96 tsp | sets up to 768 gallons of milk
- 1 quart | approximately 192 tsp | sets up to 7536 gallons of milk
- 1 gallon | approximately 768 tsp | sets up to 6144 gallons of milk
New England Cheesemaking Supply Company
We purchase this product Certified Kosher OU. Our rennet is then packaged into various sizes, without Kosher supervision, which voids Kosher certification. We are not, nor do we make any representation to be, under kosher certification.
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This rennet is double strength plus, we suggest using 1/3 the amount recipes call for.
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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- cheese making
I made a number of different cheeses with this rennet and it set up wonderfully every time!
Great rennet that only needs 10 drops/gallon. Easy to use plastic bottle with dropper top. Organic and vegetable based so vegetarian friends have no qualms about eating my Mozzarella!
I have been making cheese for awhile now and this rennet has performed consistently. While milk quality has changed Using floculation tests. And factors I am able to cut a clean break on every cheese at the correct time for the type of cheese I am makinig. I think this rennet is 850 IMFU. So its double most others. I like being able to use the right dose, and knowing I will get my curd at very close to the expected time when I use a consistent milk quality.
We used the mozzarella for pizza and lasagna and it was the best we have ever had. I also made ricotta and it was the best. It was a really fun experience learning to make cheese. The products worked great, and the process was easy.
I have tried other Rennet's and some were good but not consistent with their results. New England Cheese Making has everything you need, reasonable price, no need to look any further. Happy cheese making !!!