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
- Sodium benzoate
- 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
- queso fresco
Inexpensive, quite effective and delivered quickly.
I have been using this rennet for years. One bottle goes a long way. It arrived quickly usually in 3-5 days from my experience. Love it an will continue to order this product for as long as I’m making cheese.
I used to use rennet that came in the tablet form, and found that to be a hassle; breaking the tablet (which never broke perfectly, dissolving it, etc). With liquid rennet, all the guesswork is gone, and measuring is more precise, Liquid rennet is the way to go!
Animal rennet gets the job done.
Making a new batch of feta. It’s a lot of fun to serve to friends as most are amazed with the robust flavors, texture and simplicity. It’s also economical and doesn’t have cellulose added like the store bought varieties. Great in spanakopita, Greek salads, antipasti, and grilled with hamburgers.
I recommend this product to all of my Cheese making students!
I started out making cheese 15 years ago with rennet tablets, but ever since I found your liquid rennet, I’ll never go back. It works perfectly every time and saves time on Cheese nitting. I recommend it to all my students!