Organic Powdered Calf Rennet
This organic powdered calf rennet by WalcoRen is NON-GMO.
Store in the freezer
- 100 grams
- 500 grams
Approximately 1/16 tsp will set 2 gallons of milk
Halal certificate available upon request
Due to customs restrictions we cannot ship this rennet to Australia or Sweden
|Yes||No||Allergens||Description Of Components|
Mix required amount of rennet in about 1/4 cup cool, non-chlorinated water. Let rennet solution sit for 30 minutes for complete dissolution.
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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- rennet powder
Long delivery. It should be keep in fridge but 3 weeks delivery it is long time. No expiry date on it.
I did some cheesemaking several years ago and wanted to start it again. I went with this rennet because I liked that it could be stored in the freezer for quite a while. I have used it several times for cream cheese, halloumi, mozzarella, Colby, and others. I found that it does work at the recommended level of 1/16 tsp for 2 gallons; however, it takes a while and could be a little firmer (I use closer to 1/8 tsp now). With such small amounts needed, it will last me a long time. It works great and I am so pleased that I went with this type of rennet.
Last night, I was experimenting how to make fresh cheese. I put 3 teaspoons of rennet powder and 1 juice of lemon inside the whole milk that was pasteurized, not ultra-pasteurized, inside the big pot to heat the cheese. Then I put the curd on the cheese cloth that was on the colander and bowl, then I tied the cheese cloth, then I put it inside the refrigerator overnight. The next morning, the fresh cheese was delicious.
Last night, with my experiment to make homemade fresh cheese, I used 3 teaspoons of rennet powder mixed with a little water and the juice of one lemon. I added it to one gallon of whole milk that was pasteurized, not ultra-pasteurized, in a big pot. I put the curd in the cheese cloth and I left it in the refrigerator, overnight. Today, I tasted the fresh cheese and it was delicious.
I'm continually impressed by how effective such small volumes of rennet are. I use about 1/16th of a teaspoon in each of the two-gallon (of milk) batches of cheese I have been making, and the curdle yield is far better than I was getting before, when using vinegar. I use the prescribed amount of rennet on the packaging, though I give it a more time to curdle because I'm keeping the temperature low enough to preserve the wild culture in the raw milk I purchase. Looking forward to trying my first batches! I'm aging my cheeses for at least two months, to meet the USDA(?) standard for safety when making cheeses with unpasteurized dairy. Cheers!