Liquid Vegetable Rennet $5.45Double 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 1536 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.
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Delivery is tooooooooo slow!
The delivery sucks. I’ve been waiting for over 24 days and still haven’t got it. This is the slowest delivery I've ever seen.
Muy efectivo para cuajar y hacer todo tipo de queso
Works as advertised
I have used this to make both mozzarella and ricotta, and it turned out great!
Very consistent rennet!
I love that it is a vegetable rennet because it means I can share my cheese with my friends who keep kosher. Never fails to set curds. Had a bottle for 4 years, kept in the fridge. It set curds right up to the last drop!
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.