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Liquid Natural Rennet 50 ml | Real Calf Rennet

Real calf rennet with chymosin and pepsin. Firm curd and clean flavour. 50 ml covers up to 105 litres of milk.

86,-

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Item No.: 2440
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Information

Liquid natural rennet: real calf rennet for the particular cheesemaker

If you want the most authentic result, natural calf rennet is still the first choice. It is extracted from calf stomach and contains both chymosin and pepsin, the combination that has been making cheese for thousands of years. It gives a firm, well knit curd and a clean, delicate flavour that holds up through long ripening.

Real calf rennet
Covers up to 105 litres
Simple dropper
Cow, goat and sheep

The liquid form makes dosing precise, whether you are making a small batch of fresh cheese or a full vat destined for the cellar. Ten drops per litre of milk is the starting point, so a 50 ml bottle covers around 105 litres. Always dissolve the rennet in a little lukewarm water before stirring it into the milk.

Pro tip!
Wait for a clean break before cutting the curd. Push a clean knife into the curd and lift the blade gently. If it splits with a sharp, glossy edge and clear whey seeps into the cut, it is ready. Cutting too early loses fat and protein into the whey, and the yield drops noticeably.

Features

  • Traditional rennet: Extracted from calf stomach, with chymosin and pepsin as the active enzymes.
  • High activity: A strength of 1:10,000 U, so a few drops per litre of milk is all it takes.
  • Easy to use: The dropper in the bottle saves you from weighing out tiny amounts of powder.
  • Flexible: Suits both fresh cheeses and aged cheeses from cow, goat and sheep milk.

How to use

  1. Heat the milk to 35 to 38 degrees.
  2. Add calcium chloride if you are using pasteurised supermarket milk.
  3. Work out the dose, about 10 drops per litre of milk.
  4. Dissolve the rennet in about 50 ml of lukewarm water.
  5. Stir the solution gently into the milk and then stop all movement.
  6. Leave the milk under a lid for 1 to 1.5 hours until the curd is firm.

Dosage guide

Per 1 litre of milk About 10 drops
Per 6 litres of milk About 60 drops, roughly 3 ml
Whole bottle, 50 ml Up to about 105 litres of milk
Dissolving About 50 ml of lukewarm water
Setting time 1 to 1.5 hours at 35 to 38 degrees

Specifications

Type Natural calf rennet, liquid
Active enzymes Chymosin and pepsin
Strength 1:10,000 U
Quantity 50 ml
Dosage About 10 drops per litre of milk
Capacity Up to about 105 litres of milk
Storage Refrigerated, 4 to 8 degrees, tightly closed

FAQ Frequently asked questions

Is calf rennet better than vegetarian rennet?

For fresh cheeses the difference is barely noticeable. For cheeses aged for months or years calf rennet is still the first choice, because chymosin breaks down proteins more selectively and leaves less bitterness over time. If you want to avoid animal ingredients, microbial rennet is a good alternative.

How many drops do I actually need?

About 10 drops per litre of milk is the starting point. Cold, old or heavily pasteurised milk may need slightly more, but increase carefully. Too much rennet gives a bitter aftertaste in the finished cheese.

Can I use it for goat cheese?

Yes. Calf rennet works well on both goat and sheep milk. Goat milk has less casein than cow milk and gives a softer curd, so be extra patient before cutting.

How should it be stored?

Tightly closed in the fridge at 4 to 8 degrees. Rennet loses activity in heat and light, so keep the bottle cool and dark between batches.

Manufacturer

Browin

Browin

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