Liquid Thistle Rennet
This liquid thistle rennet is a NON-GMO, 100% flower extract rennet, made in the USA from thistle (Cynara cardunculus). Thistle rennet is commonly used in Spain and Portugal to make small scale, artisanal cheese with sheep and goat milk including Ibores.
- Sodium chloride
- Sodium benzoate
Store in the refrigerator
1/2 - 1 teaspoon will set 1 gallon of milk in approximately 2 1/2 - 3 hours
- 1 kg | Kosher (Kof-K) and Halal (IFANCA) certificate available upon request
- 2 oz | Packaged without Kosher or Halal supervision
|Yes||No||Allergens||Description Of Components|
Add approximately 1/2 - 1 tsp to 1 gallon of milk, at the same time as the culture, and stir thoroughly, this liquid rennet needs to be stirred longer than other varieties.
Allow to set for 2 1/2 - 3 hours, to achieve a firm curd. If the final cheese has a bitter taste, use slightly less rennet on the next batch.
Note: The amount will vary on the condition of your milk, season and type of cheese you are making.
- Q & A
- Related Recipes
- thistle rennet
- cheese making
- New England
Found I needed a little bit more than formula indicated. With all the variables in cheese making, I don't know if it's me, the weather of the renter's fault. If, at first, you don't succeed, try, try again.
I wanted to make yogurt with this. I made it. Works well and tastes delicious.
I have purchased it for my new cheese making and find this a great product!
I always wanted to make a cheese at least close to the famous, creamy, Portuguese cheese: "queijo da serra", but I've never got the thistle rennet. Even in Portugal I found only the thistle flower, but it could not be imported to Brazil because of sanitary protection. But now, thanks to New England Cheesemaking, I'm finaly able to try to reproduce one of finest cheeses.
I never used liquid thistle rennet, this rennet makes the cheese so much more creamer and taster. Love this product so happy to use it