Information
Liquid Microbial Rennet 50 ml
Do you want to make cheese suitable for vegetarians, or try your hand at vegan cheese from soy milk? This liquid microbial rennet is an enzymatic preparation extracted from the fungus Rhizomucor miehei, completely free of animal ingredients. The liquid form makes it much easier to dose than tablets or powder, especially if you are making smaller batches. It is as effective as calf rennet and provides great coagulation.
|
✔ 100% Vegetarian
|
✔ Liquid form
|
|
✔ Easy dosage
|
✔ Also for soy milk
|
Tip: To preserve the enzymes as long as possible, the bottle should be stored cool (approx. 5°C) both before and after opening. Remember to add calcium chloride before the rennet for the best result.
Features
- ✔ Vegan alternative: Ideal for vegetarians and vegans who want to make cheese without animal rennet.
- ✔ High efficiency: Coagulates milk quickly and effectively (activity 10 000 MCU/ml).
- ✔ Versatile: Works on cow's milk, goat's milk, and soy milk.
- ✔ Precise: The bottle has a dropper for precise measurement without a scale.
Specifications
| Brand | Browin |
| Type | Microbial rennet (liquid) |
| Quantity | 50 ml |
| Dosage | 8-10 drops per liter of milk |
| Origin | Rhizomucor miehei |
Instructions
- Heat the milk to 38°C. (Add calcium chloride first if using).
- Calculate dosage: 8-10 drops per liter of milk.
- Dissolve the rennet in a little boiled, cooled water before adding.
- Stir into the milk and leave undisturbed covered for 40-60 minutes until the curd is firm.
FAQ
Is this as good as calf rennet?
For fresh and semi-hard cheeses, it gives almost identical results. For cheeses aged for a very long time (over 6 months), microbial rennet can sometimes develop a slightly different flavor profile, but for most home cheesemakers, it is a fully adequate alternative.
Can it be used for tofu?
This rennet can coagulate soy milk to make a cheese-like mass (soy cheese), but traditional tofu often uses nigari (magnesium chloride) or gypsum (calcium sulfate) as a coagulant instead of rennet.
Why do I have to dissolve it in water first?
Since the amount of rennet is so small (e.g., 1 teaspoon for many liters of milk), it is difficult to distribute it evenly throughout the pot. By mixing it with water first, the enzymes spread faster and more evenly in the milk when you stir.
