Liquid Microbial Rennet 50 ml | Vegetarian Rennet

Liquid microbial rennet 50 ml: vegetarian rennet dosed in drops

If you want to make cheese that suits vegetarians, or try a fully vegan cheese from soy milk, the rennet is what decides it. This is an enzymatic preparation derived from the fungus Rhizomucor miehei, produced without a single animal ingredient. The liquid form makes it far easier to dose than tablets and powder, especially on small batches.

Rennet should always be dissolved in a little water before it is stirred into the milk, otherwise the milk coagulates unevenly and you get soft pockets in the curd. Once the solution is stirred in, all movement in the milk has to stop. That is when the casein network builds itself, and any stirring during that phase destroys the structure you are after.

Features

• Vegetarian origin: Derived from the fungus Rhizomucor miehei, with no animal ingredients.
• Easy dosing: The dropper makes it simple to measure small amounts accurately.
• Versatile: Works on cow, goat and sheep milk as well as plant based milk.
• Liquid form: Easier to distribute evenly through the milk than tablets or powder.

How to use

1. Heat the milk to the temperature your cheese recipe calls for.
2. Add calcium chloride if you are using pasteurised supermarket milk.
3. Work out the dose, 8 to 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 for about 1 minute, then stop all movement.
6. Leave the milk under a lid until the curd has set.

Dosage guide

Specifications

FAQ Frequently asked questions