Information
Do you want to make cheese that is perfectly suited for vegetarians, or perhaps try your hand at a completely vegan cheese based on soy milk? This liquid microbial rennet is a highly effective enzymatic preparation extracted from the fungus Rhizomucor miehei, produced entirely without animal ingredients. The liquid form makes it incredibly much easier to dose than traditional tablets or powders, especially if you are making smaller batches in your home kitchen.
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100% Vegetarian
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Contains Lipase Enzyme
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Easy and Precise Dosing
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Perfect for Soy Milk
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This product is not just a coagulant. It also contains rml, which is an active lipase enzyme from Rhizomucor miehei. Lipase helps break down the fats in the milk during the maturation process, contributing to a much richer, deeper, and more complex flavor profile in the finished cheese. The rennet is just as effective as traditional calf rennet, and the dropper in the bottle ensures you always get an accurate and consistent result.
To preserve the live enzymes for as long as possible, the bottle should always be kept cool (around 5 degrees Celsius) both before and after opening. Another great tip for a perfect result: Remember to add calcium chloride to the milk before adding the rennet!
Features
- Vegan alternative: Absolutely ideal for those who want to make cheese with 100% plant based or microbial ingredients.
- Deeper flavor: The lipase enzyme (rml) breaks down fats and gives the cheese a fantastic and rich character.
- High efficiency: Coagulates the milk rapidly (activity 10 000 MCU/ml). Highly concentrated.
- Precision: The built in dropper of the bottle allows you to measure completely accurately without using an extra scale.
Instructions for Use
- Heat the milk to 38 degrees Celsius. (If you are using calcium chloride, this should be added to the milk now).
- Calculate the correct dosage: You only need 8-10 drops per liter of milk.
- Dissolve the drops of rennet in a small splash of boiled, but completely cooled water (room temperature).
- Stir the mixture gently into the milk, put the lid on, and let the pot stand completely still for 40-60 minutes until the curd has become firm.
Specifications
| Product Name | Liquid Microbial Rennet |
| Brand | Browin |
| Amount | 50 ml |
| Origin | Rhizomucor miehei (Contains rml lipase enzyme) |
| Dosage | 8-10 drops per liter of milk |
FAQ Frequently Asked Questions
Is this as good as calf rennet?
For fresh and semi hard cheeses, it provides an almost identical result. For cheeses that are to be aged for a very long time (over 6 months), microbial rennet can sometimes develop a marginally different flavor profile, but for the absolute majority of home cheese makers, this is a fully adequate and fantastic alternative.
Can it be used for tofu?
This rennet can perfectly well coagulate soy milk to make a cheese like mass (often called soy cheese). However, if you want to make traditional Asian tofu, nigari (magnesium chloride) or gypsum (calcium sulfate) is usually used as a coagulant instead of an enzymatic rennet.
Why do I have to dissolve it in water first?
Because the rennet is incredibly concentrated! If you drop it straight into the warm milk, it will begin to coagulate the milk proteins immediately exactly where the drop hits. By mixing the rennet into a little cooled, boiled water first, you ensure that the enzymes are distributed evenly throughout the pot when you stir.
