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.
|Yes||No||Allergens||Description Of Components|
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
- cheese making
Wonderful product! I have been using this rennet for a few years now and it sets up firm and quickly. I used a different brand only once when I ran out and it didn't set my curd up well and I had to use almost 4 times as much. I will never use any other brand again! Love this product!
Best Rennet Available!
I've used this product for several years now, and glad to say it's the best out there. Good product with reasonable shipping. How can that be beat?
I used for making feta cheese. The curd was solid and set quickly.
Using liquid rennet much easier. And always work. Thanks
It was great. My first venture in cheese making was perfect. Made Emeril's creole cream cheese. It was amazing to watch the curd form over 24 hours.