Liquid Thistle Rennet
Description
This liquid thistle rennet is a NON-GMO, 100% flower extract rennet, made in the USA from thistle (Cynara cardunculus). Thistle rennet is commonly used in Spain and Portugal to make small scale, artisanal cheese with sheep and goat milk including Ibores.
Details
Ingredients
- Water
- Enzymes
- Sodium chloride
- Sodium benzoate
Storage
Store in the refrigerator
Yield
1/2 - 1 teaspoon will set 1 gallon of milk in approximately 2 1/2 - 3 hours
Kosher Info
- 1 kg | Kosher (Kof-K) and Halal (IFANCA) certificate available upon request
- 2 oz | Packaged without Kosher or Halal supervision
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
Add approximately 1/2 - 1 tsp to 1 gallon of milk, at the same time as the culture, and stir thoroughly, this liquid rennet needs to be stirred longer than other varieties.
Allow to set for 2 1/2 - 3 hours, to achieve a firm curd. If the final cheese has a bitter taste, use slightly less rennet on the next batch.
Note: The amount will vary on the condition of your milk, season and type of cheese you are making.
Cheese Making Bundle
Liquid Thistle Rennet
Item# R8-2oz
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Very Impressed
I am actually new to Cheese Making but have done the simple one of using vinegar which is awsome and easy but you get a hint of vingar in your curd this Thisle you don't taste at all and I think I actually added a bit more than needed my curds were sweet and yummy no odd flavor. I haven't tried any other rennet yet but I am very pleased with the Thistle
thistle c.
I used 1/2 tsp. plus 4 drops of thistle rennet in 1 gal. of goat milk. It made 20 oz. of wonderful smooth creamy, lemony fromage blanc.