Information
Microbial Cheese Rennet 5x1 g
Dreaming of making your own cheese at home? With Browin's microbial rennet powder, the process is both simple and reliable. This is an enzymatic preparation obtained from the fungus Rhizomucor miehei, making it a 100% vegetarian alternative to traditional animal rennet. The rennet is highly effective and works perfectly whether you use regular cow's milk, goat's milk, or soy milk. The package contains 5 sachets, making it easy to dose correctly without mess.
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✔ 100% Vegetarian
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✔ For 100 L of milk
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✔ 5 convenient sachets
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✔ Cow, goat & soy
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Tip: The rennet must always be dissolved in a little water before adding it to the milk. Use approx. 50 ml of lukewarm water per gram of rennet for the best distribution in the curds.
Features
- ✔ High activity: Enzymatic activity of 2 250 IMCU/mL guarantees successful cheese making.
- ✔ Versatile: Works excellent for fresh cheese, hard cheese, and blue cheese based on various milk types.
- ✔ Long shelf life: Powder form in sealed sachets ensures the rennet stays stable for a long time.
- ✔ Diet friendly: Since it is vegetarian, it is also suitable for those avoiding animal products.
Specifications
| Brand | Browin |
| Type | Microbial rennet (powder) |
| Quantity | 5 x 1 g |
| Dosage | 1 g per 20 liters of milk |
| Origin | Rhizomucor miehei |
Instructions
- Calculate the amount of rennet. 1 sachet (1g) is enough for 20 liters of milk. If using less milk, divide the powder accordingly.
- Dissolve the powder in 50 ml of water (room temperature or lukewarm).
- Heat the milk to the correct temperature according to your cheese recipe.
- Pour the rennet mixture into the milk and stir gently but thoroughly for about 1 minute.
- Leave the milk undisturbed under a lid until the curd has set (coagulated).
FAQ
Is this rennet vegan?
Yes, it is produced through fungal fermentation and contains no animal ingredients. It is therefore suitable for vegetarians. Combined with soy milk, the cheese becomes completely vegan.
How should it be stored?
Unopened sachets can be stored at room temperature. Opened sachets should be sealed tightly and stored in a cool, dry place to maintain efficacy.
Can I use it for all cheeses?
Yes, microbial rennet can be used for the vast majority of cheese types, from fresh cheese to hard cheeses, just like animal rennet.
