Information
Liquid Microbial Rennet STRONG 30 ml
Are you making a lot of cheese, or do you just want a bottle that lasts forever? This "STRONG" version of Browin's microbial rennet is a real powerhouse. With an enzymatic activity of 250,000 MCU/ml, it is many times stronger than standard rennet. In fact, you only need 10 drops to coagulate 10 liters of milk! It is 100% vegetarian (extracted from the fungus Rhizomucor miehei) and is perfect for all types of cheese, whether you use cow's milk, goat's milk, or soy milk.
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✔ Extra strong concentration
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✔ Enough for 500 L milk
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✔ 100% Vegetarian/Vegan
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✔ Economical use
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Tip: Since this rennet is so concentrated, it is extra important to be precise with the dropper. Too much rennet can give a bitter taste to the cheese, so follow the dosage carefully!
Features
- ✔ Huge capacity: A small 30 ml bottle is enough to curdle half a cubic meter (500 liters) of milk.
- ✔ Vegan: Contains no animal enzymes, perfect for vegetarians.
- ✔ Universal: Works on fresh cow's milk, low-pasteurized milk (up to 74°C), goat's milk, sheep's milk, and plant-enriched milk.
- ✔ Easy dosage: The bottle has a precise dropper that makes it easy to measure out small amounts.
Specifications
| Brand | Browin |
| Type | Microbial Rennet STRONG |
| Quantity | 30 ml |
| Activity | 250,000 MCU/ml |
| Dosage | 10 drops per 10 liters of milk |
Instructions
- Heat milk to 30°C. Add calcium chloride (dissolved in water), stir and wait 10 min.
- Continue heating milk to 37-38°C.
- Calculate dosage (e.g., 10 drops for 10 liters) and dissolve the rennet in 50 ml water (37-38°C).
- Pour the rennet mixture into the milk and stir well.
- Stop the movement in the milk and let it sit undisturbed for 50-70 minutes until the curd is firm.
FAQ
What is the difference between this and regular microbial rennet?
The main difference is the concentration. This one is extremely strong (250,000 MCU/ml) and requires much less dosage. The regular 50ml bottle has lower activity (10,000 MCU/ml) and requires approx. 8-10 drops per one liter of milk, whereas this one only needs 1 drop per liter.
Why do I need to use calcium chloride?
Even though the rennet is strong, it needs calcium to bind the curd well, especially in pasteurized milk. Calcium chloride provides a firmer curd and better yield.
How should it be stored?
Store tightly closed in a refrigerator (4-8°C). Since it is so efficient, it will last a long time, so proper storage is important to maintain effectiveness over time.
