Liquid Animal Rennet
Single strength rennet for cheese making"Consistent, reliable and delivers the best taste and texture. I wouldn’t use anything else!"
–Isabella M, Home Cheese Maker
Description
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.
Details
Ingredients
- Veal rennet
- Sodium chloride
- Sodium benzoate 1%
- Water
Storage
Store in the refrigerator
Yield
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
Brand
New England Cheesemaking Supply Company
Shipping Restriction
Due to customs restrictions we cannot ship this rennet to Australia or Sweden
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
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.
Frequently Bought Together
Liquid Animal Rennet
Item# R7-1oz
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Making German Quark
I used an organic whole milk, pasteurized, as the base so rennet was suggested to better form the curds during the culturing. I chose the NewEnglandCheese Liquid Animal Rennet because it was prepared, easy to measure out and store in the fridge. I used only three drops, diluted in a tablespoon of bottled water. The half-gallon of milk cultured beautifully in 24 hours at room temperature (75F). The curds were soft, and smooth. I measured out one cup of curds, and a half cup of heavy cream; whipped them together in a mixer for about five minutes to produce a beautiful, light, creamy quark ready for dessert.
United States
United Statesliquid animal rennet
Very good product; functions as described; I only needed 2 drops to make my cream cheese (made half the recipe.)
United StatesGreat product
I have been buying all kinds of cheese product from here and never disappointed. It is also easier to get everything from one shop.
United States