Liquid Animal Rennet
This single strength liquid animal rennet is the highest quality form of rennet available on the U.S. market today and is 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.
- Veal rennet
- Sodium chloride
- Sodium acetate
- Propylene glycol
- Potassium sorbate
Store in the refrigerator
1/2 teaspoon will set 2 gallons of milk in approximately 45 minutes
- 1 oz | approximately 6 tsp | sets up to 24 gallons of milk
- 2 oz | approximately 12 tsp | sets up to 48 gallons of milk
- 1 pint | approximately 96 tsp | sets up to 384 gallons of milk
- 1 quart | approximately 192 tsp | sets up to 768 gallons of milk
- 1 gallon | approximately 768 tsp | sets up to 3072 gallons of milk
New England Cheesemaking Supply Company
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. 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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- animal rennet
Terrific company -- but a seasonal warning re liquid rennet
So as a newbie cheese maker, I decided w/the amazing summer tomatoes that I wanted to make some homemade mozzerella cheese for a special caprise salad. After checking through various sites (including the Serious Eats site), I ordered some liquid rennet through Amazon. I received several notices of packages delivered by the USPS on a Friday and my husband brought them up to the house (we're quite rural). I hadn't realized that one of the packages was missing until I placed something in the mailbox on Sunday morning (for pick-up on Monday) -- and discovered another package. A package that had probably sat in a mailbox all day while we were having a 104 df day. When I opened the package, I discovered that the liquid rennet needed to be refrigerated. sigh. I sent an email through Amazon to the NECM company. I got a response the same day saying they'd send a replacement. In fact, because of the temperature sensitivity, NECM fulfills the orders as they don't want to trust the liquid rennet being stored incorrectly at a giant Amazon warehouse. I told them to hold off. Through the NECM site, I found an _excellent_ link on how test your liquid rennet. So I decided to proceed with my experiment with cheese making. And put the rennet in the refrigerator. The next time I was in a big town, I was able to buy a gallon of (rather pricey) raw milk at a good market. Fortunately, they also had cheese curds. With a belt-and-suspenders approach, I bought them too. So, the cheese making day arrived. I had drafted a friend to help. The first thing we did was follow the advice on testing the rennet. It failed -- but also etched an Oxo liquid measuring cup (use glass or metal container). Fine, we went w/plan B. We made the mozzarella with the cheese curds (different SE link) and it was amazing. Absolutely worth while. If you care, we layered tomatoes, fresh cheese, a bit of excellent olive oil (from heirloom olive trees from a California mission planted at the time of Junipero Sierra); and some golden basalmic vinegar. Just amazing. So back to the liquid rennet. I had several really nice emails with the rep from NECM. They offered to resend the liquid rennet -- but that really doesn't make sense until we get back into temperatures >85 df; probably around November. I suggested that they modify their Amazon product description and warn people to purchase the rennet TABLETS (not temperature sensitive) unless the daily high will be >85 df. NECM is sending me tablets so that I can proceed with my experiments in cheese making. So how was my overall experience? Learned a bunch, am looking forward to making more cheese, and quite impressed by the support and professionalism of the company. Plus, we had the most amazing caprise salad. btw, I'd recommend you check the Serious Eats site for Kenji's article to 're-fresh' your mozzerella. Not quite as good -- but a way to refresh the cheese after you've refrigerated it (and loose the rubbery feel). Sadly, no pictures of the salad. We inhaled it like a pack of wolves.
works as it should!
Liquid Rennet review
Works very well with pasteurized whole milk from any grocery store