Microbial Cheese Rennet Powder 5x1 g | Vegetarian

Microbial cheese rennet powder: vegetarian rennet in ready portions

Rennet is what makes the milk set, and for many beginners dosing is the part that causes the most doubt. Here it is solved for you. The pack holds five 1 gram sachets, and each sachet coagulates 20 litres of milk. The preparation is enzymatic and derived from the fungus Rhizomucor miehei, which makes it a full vegetarian alternative to traditional calf rennet.

The powder must always be dissolved in water before it goes into the milk, otherwise coagulation turns uneven and you get soft pockets in the curd. Allow about 50 ml of lukewarm water per gram of rennet. For batches smaller than 20 litres, split the powder from one sachet and close the rest tightly.

Features

• Vegetarian origin: Derived from the fungus Rhizomucor miehei, with no animal ingredients at all.
• Ready portioned: Five 1 gram sachets make dosing simple and avoid spillage.
• Versatile: Works for fresh, firm and blue cheeses, and on cow, goat and soy milk.
• Long shelf life: Unopened sachets tolerate room temperature, so it is easy to keep in stock.

How to use

1. Work out the amount of rennet. One 1 g sachet covers 20 litres, split the powder for smaller batches.
2. Dissolve the powder in about 50 ml of room temperature or lukewarm water.
3. Heat the milk to the temperature your cheese recipe calls for.
4. Pour the rennet solution into the milk and stir gently but thoroughly for about 1 minute.
5. Stop all movement in the milk and leave it completely undisturbed under a lid until the curd has set.

Dosage guide

Specifications

FAQ Frequently asked questions