Liquid Animal Rennet
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.
- Q & A
- Related Recipes
- rennet tablets
- queso fresco
- cheese making
None of the cold stuff was delivered with cold packs
Product seemed fine but im reluctant to use it since i read that it had to be stored in the fridge. I did that straight away but that was after it sat on the porch in the delivery box without any heat protection.
New matériel for us
Having use vigies rennet tablets, we found a noticible différence with the animal liquid rennet in terme of obtaining a clean brake. We are impressed. We don't make more than a 2 gallons of Milk each time as we are a twosome at home. We mostly make curds cheese and friends love it.
Ricki Carroll's books and supplies are all I needed to start.
Everything arrived quickly by mail and following the instructions provided in Ricki Carroll's many books on cheesemaking and the website, I began making cheese for the first time today. I made 2 different recipes for quark and 1 batch of an herb and garlic boursin-type spreadable cheese. So far everything is tasting great! I rigged up my beer brewing boiler as a temperature controlled double-boiler with 8 litre milk capacity. I dial a 45C temperature into my heat controller and it just holds it there. I think it will be perfect for cheese making. The only caveat for cheese in a brewery is you don't want beer with cheese aroma. So “sanitation is the key!”
Have used numerous times to make mozzarella cheese and it never disappoints!
Nothing like rennet
I was making mozzarella cheese using vinegar which was pretty good. After watching some videos on YouTube and seeing how others were making it with rennet and how well it came out, I decide to find some, and boy was that hard to do around here. It made a larger quantity that was just better all the way around. I will never go back to my old way.