Organic Liquid Vegetable Rennet
This organic liquid vegetable rennet is a double strength plus microbial "vegetable" rennet. All ingredients conform to organic standards, are gluten free and 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.
- Sodium chloride
- Acetic acid
- Sodium acetate
- Extra heat labile microbial coagulant
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 7536 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 plus, we suggest using 1/3 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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Organic Liquid Vegetable Renne
I being using it for more that 3 years this product has very good quality
Absolute Best Liquid Rennet!!!
We’ve used this rennet for a few years now. With a cow and 5-8 goats milking at once we use this rennet all the time! I love how concentrated it is and how quickly it works! I normally use 1/4 teaspoon per 6 gallons of milk. It is almost an emergency when we run out! Thank you! Thank you! Thank you!
Exactly what I expected, was shipped well, works well, is inexpensive, and will probably last me a long time!
Simple to Use
This is a basic ingredient I use in making cheese. I like the fact that I am never surprised. Consistent product.
Vegetable rennet works great
I've used both liquid and tablet rennet and had excellent results from each, however I prefer the liquid rennet because it stores well in the refrigerator and is very easy to use. I make 6 to 8 pounds of cheese each month, half with fresh goat's milk and the other with pasteurized/homogenized cow's milk from the grocery store. In over a dozen recipes this rennet has worked without any issues.