$19.99
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 2 fl oz liquid animal rennet with the cheesecloth you need for the step right after it. Animal rennet is veal-derived chymosin, the traditional coagulant, and it sets a firm curd that stands up to cutting, cooking, and pressing. That matters most on hard and aged cheeses like cheddar and parmesan, where the curd has to hold its shape through the press and through months of aging.
The rennet runs about 205 IMCU/ml and it is non-GMO. Potency stays consistent bottle to bottle, so once a recipe works for you, it keeps working. Dilute it in cool unchlorinated water before it goes into the milk, since chlorine deactivates the enzymes.
Use it with cow, goat, sheep, or buffalo milk. Pasteurized and raw milk are both fine. Ultra-pasteurized milk is not; the heat treatment denatures the proteins and you end up with a soft, soupy curd that will not drain.
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, chymosin, pepsin, sodium chloride.
Use Cow, Goat, Sheep, Or Buffalo Milk! Adding Herbs And Spices Allows You To Customize And Make A Variety Of Delicious Cheeses Using Simple Techniques.
Animal Rennet Ingredients: Water, chymosin, pepsin, sodium chloride
Your Liquid Rennet Bottle Will Make Any Type Of Cheese That Requires Coagulant. Animal Rennet Is Also The Preference For Cheesemakers When Making Aged Cheeses.
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.
The Easy Drop Cap For Our Liquid Animal 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!
