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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United StatesFound I needed a little bit more than formula indicated. With all the variables in cheese making, I don't know if it's me, the weather of the renter's fault. If, at first, you don't succeed, try, try again.
United StatesI wanted to make yogurt with this. I made it. Works well and tastes delicious.
United StatesI have purchased it for my new cheese making and find this a great product!
BrazilI always wanted to make a cheese at least close to the famous, creamy, Portuguese cheese: "queijo da serra", but I've never got the thistle rennet. Even in Portugal I found only the thistle flower, but it could not be imported to Brazil because of sanitary protection. But now, thanks to New England Cheesemaking, I'm finaly able to try to reproduce one of finest cheeses.
I never used liquid thistle rennet, this rennet makes the cheese so much more creamer and taster. Love this product so happy to use it