Liquid Vegetable RennetDouble strength rennet for cheese making
"This is my go-to rennet when making cheese at home"
–SF, Happy Cheese Maker
This double strength liquid vegetable rennet contains no animal products, is NON-GMO and gluten free. 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
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, we suggest using half 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.
- Q & A
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- vegetable rennet
Not for Aged Cheeses
We used this rennet for a year, making all different kinds of cheeses, and those aged longer than about 6 months started to develop a bitter taste. The longer they aged past that point, the more bitter they became. When it came time to replace it, I was reading on the Rennet FAQs page on this website, and they briefly mentioned under the description of animal rennet that vegetable rennets can cause a bitter taste after 6 months! I have been working from Ricki's book "Home Cheesemaking", and many of Jim's online recipes, and I never saw a warning about using vegetable rennet for long aged cheeses. For the most part, this website is a treasure of information, but not having this warning plainly displayed on this webpage, where you sell this product is, in my opinion, a disservice to your customers.
This rennet works well
I decided to try this vegetable rennet after teaching a class where a student had issues with calf rennet. After using it all summer (I make goat milk cheese daily) I'm on my second bottle and it has become my favorite rennet.
We have been using this product for years in our chevre! Highly recommend!
I love my vegetable rennet. We are not Jewish but we recognize the health aspect of following the biblical guidelines. I have heard a fair amount of frustration with vegetable rennet from other people but have found that I have to be very careful about how much I add as this has never failed me and often my cheese has ended up much firmer then what I intended. Am definitely sold and will continue to buy it.
Very good product.
I am new to cheese making and the liquid vegetable rennet is really easy to use. I had heard bad chat about how liquid veggie rennet was unreliable with set up etc. I have found this kind completely reliable. It gives a very nice texture to it and makes an amazing cheese.