Organic Liquid Vegetable Rennet
This organic liquid vegetable rennet is a double strength plus microbial "vegetable" rennet. All ingredients conform to organic standards, are gluten free and 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.
- Sodium chloride
- Acetic acid
- Sodium acetate
- Extra heat labile microbial coagulant
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 plus, we suggest using 1/3 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
- Related Recipes
Magic for mozzarella!
I absolutely love this rennet! It’s a staple in our house as we make mozzarella at least 3 times a week!!! Sets perfectly and consistently every time. I have used other types in the past but this my go to now!
This is the best. Love that it is double strength so it is very economical. Sets my goat milk perfectly in every cheese I make. Will never go back to animal rennet as long as this is available.
Does the trick! Works every time!
Made cottage cheese (my favorite) and it was delicious!
Organic Liquid Veg Rennet
I an new to cheese making so I don't have alot to compare to but this product worked fine for me to make Gouda and greek yogurt.
I am making Jarlsberg cheese right now. Since my older rennet seemed not as potent any longer I ordered this 2 oz bottle as a replacement. The recipe calls for 1/2 Tsp single strength rennet. I therefor used one of my 1/4 Tsp kitchen measuring spoons. I compared the spoon with my SS measuring spoons that came from NECM I realized that those spoons are nowhere near even. The plastic measuring spoon is much larger than the SS ones. Was afraid that the curd would set too quickly, and I end up with too tough or sharp curd. After the 30 minutes that the recipe says it should take my milk has barely started to coagulate. I will see after 45 minutes if it is enough time for the curds to set. Either the rennet is not double strength as the web site says, or it is old coming from Cheesemaking.com.