Liquid Vegetable Rennet

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$3.99


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This rennet is a double-strength microbial "vegetable" rennet for cheesemaking. Gluten-free, non-GMO. No animal byproducts.

One ounce liquid vegetable rennet for cheesemaking.

Ingredients: Enzyme produced by pure fermentation of Mucor Meihei in salt brine, sodium chloride, sodium benzoate, and caramel color.

Salt content is 17.4%, resulting in approximately 0.006% salt in the final product coming from the coagulant (rennet). 

This product contains no GMO ingredients.


Yield: 1/4 teaspoon will set up to 2 gallons of milk. Each one ounce bottle contains approximately six teaspoons; enough to set up to 48 gallons of milk.

Directions: This rennet is DOUBLE STRENGTH. Use half as much as recipe calls for.
Dilute required amount of rennet with 20 times its volume of cool, potable water. Immediately add into milk and stir for 2 minutes to uniformly distribute.

Storage: Store rennet in refrigerator. Will keep 6 months if stored properly.

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Questions on Liquid Vegetable Rennet

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  • From tausif at 1/25/2012 1:42 AM
    • what are ingredients of vegetable rennet?
    • Ingredients: Enzyme produced by pure fermentation of Mucor Meihei in salt brine, less than 5% propylene glycol, less than 2% sodium propionate.
    • Do you find this question helpful?  Yes   No
  • From Susan Seifert at 9/24/2012 8:35 PM
    • Can I make custard pudding like Junket, using liquid vegetable rennet?
    • You can use liquid vegetable rennet in any recipe calling for rennet.
    • Do you find this question helpful?  Yes   No
  • From hhersh at 12/19/2012 1:43 PM
    • Is this liquid vegetable rennet kosher?
    • It is not certified Kosher.
    • Do you find this question helpful?  Yes   No
  • From Tullio & Rita at 3/23/2013 2:31 PM
    • at what temperature should we use the liquid vegetable rennet for cheese making?
    • Rennet itself does not have specific temperature requirements. The temperature at which rennet is added depends on the kind of cheese being made and the instructions outlined in the particular recipe being followed.
    • Do you find this question helpful?  Yes   No
  • From Lisa at 12/10/2013 4:24 PM
  • From Toni at 12/23/2013 8:43 PM
    • The instruction booklet says to use 1 drop of rennet. On the rennet bottle it says that it is double strength and to only use half of what the recipe calls for. How do I measure out half of a drop to make chèvre?
    • Mix up the drop of rennet into the water specified in your recipe. Then discard one half of the water. This will leave you with one half drop of rennet for your cheese.
    • Do you find this question helpful?  Yes   No
  • From susan mabrey at 10/27/2014 5:51 PM
    • What is rennet and what does it do?
    • Rennet is a body of enzymes that is used to coagulate milk when used in conjunction with a cheese culture in order to make cheese. It's what gives you the curds! It can come from animals (traditionally the stomach lining of calves) or can also be sourced from vegetables.
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Customer Reviews

Rennet great - bottle not as great Review by Nancy
Value
Quality
Price

The rennet worked great. Enjoy making the cheese. The bottle was hard to squeeze so I like the previous bottle type better. The one with the longer spout. I always had to take the whole lid off to get the rennet out and was afraid I would spill some of this precious liquid.

(Posted on 11/6/2014)

Easy to use packaging Review by Courtney
Value
Quality
Price

I just made my first batch of mozzarella cheese. Turned out great. The recipe called for 1/2 t. rennet (I used 1/4 t.) and it was very easy to measure.

(Posted on 9/4/2014)

Worked very well, would recommend highly. Review by Bonnie
Price
Value
Quality

I bought this for my first attempt at making mozzarella and I was so excited to see beautiful curds separating from the whey. Have never used other similar products so don't know how it compares, but sticking with this as a winner.

(Posted on 7/6/2014)

Works Well Review by Kelsey
Value
Quality
Price

It definitely served it's purpose and worked well. My only complaint is that it's double strength. There are some recipes that I use that require an odd number of drops so having to half that amount of rennet is not always possible.

(Posted on 5/20/2014)

PERFECT! Review by Von
Price
Value
Quality

My first time to make mozzarella cheese and it turned out so perfect!! I have no problem at all recommending this product.

(Posted on 4/24/2014)

rennett Review by Deb
Price
Value
Quality

good quality and has never failed to perform

(Posted on 12/22/2013)



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