$16.99
In stock
Rennet is what turns milk into cheese. Add it to warmed milk and the enzymes cut the casein protein, so the milk separates into curd and whey. Everything after that is cutting, draining, salting, and aging.
This cheese making bundle pairs our 1 fl oz liquid microbial rennet with the cheesecloth you need for the step right after it. Microbial rennet comes from fermentation rather than from an animal source, so it coagulates milk the same way while keeping the finished cheese vegetarian.
One bottle sets up to 48 gallons of milk at 1/8 teaspoon per gallon. Liquid rennet scales to the size of the batch instead of working around a fixed tablet. Dilute it in cool unchlorinated water first, since chlorine deactivates the enzymes, then stir it into warmed milk and it disperses right away. That matters when you are testing a recipe on a half gallon one week and running a full batch the next. It works for soft and hard cheese alike.
Use it with real dairy milk: cow, goat, sheep, or buffalo. Pasteurized and raw milk both work. Ultra-pasteurized and UHT milk will not set a proper curd with any rennet, so check the carton before you start.
The cheesecloth handles the next step. It is grade 90, one square yard, with a weave tight enough to hold fine curds instead of letting them slip through into the whey. Line a mold with it before pressing, drain fresh curds for mozzarella and ricotta, or hang it to strain labneh and yogurt cheese. Hand wash it and use it again.
Store the rennet in the refrigerator and keep it out of direct light.
Ingredients: water, enzymes derived from the fermentation of Rhizomucor miehei, sodium chloride, sodium benzoate (less than 1%).
You Will Be Able To Make A Wide Range Of Cheeses at Home, like Ricotta, Mozzarella, Paneer, Burrata, Chevre Facile, Cottage Cheese & More! Use cow, goat, sheep, or buffalo milk! Add herbs & spices to customize a variety of cheeses using simple techniques.
Liquid Microbial Rennet Ingredients: Water, enzymes derived from the fermentation of rhizomucor miehei, sodium chloride, sodium benzoate E211 (less than 1%)
Ricotta Cheese has many uses and is an obvious choice for many foods, including pancakes, cheesecake, churning gelato, dollop on pizza, yogurt, pasta, cakes, pesto, and much much more. Making ricotta with our rennet can be done in an hour or less.
Fresh Mozzarella at your fingertips. If you haven’t made mozzarella cheese at home you’re missing out. Making mozzarella at home is quick, delicious, and easy. You’ll wonder why you didn’t do it sooner.
Making cheese at home is the perfect addition to family pizza night.
Get creative, rennet can be used to make a wide variety of cheeses right at home.
The easy drop cap for our liquid microbial rennet makes it easier to obtain the exact desired amounts for any given recipe. Use as little or as much as you need. When teamed up with our Calcium Chloride, utilizing the same easy crop cap, cheesemaking is even easier!
