$14.99
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 microbial rennet tablets with the cheesecloth you need for the step right after it. Microbial rennet comes from fermented fungus rather than from an animal source, so it coagulates milk the same way while keeping the finished cheese vegetarian.
Tablets solve the measuring problem. Each one is scored, and a quarter sets a 1 gallon batch, so you snap off what you need instead of pipetting drops. Two gallons means half a tablet. The pack holds 10 tablets, which sets up to 40 gallons of milk. Dissolve the piece in cool unchlorinated water before it goes into the milk, since chlorine deactivates the enzymes.
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 tablets in a cool, dry place away from light. Refrigerate or freeze for longer shelf life.
Ingredients: microbial coagulant (Rhizomucor pusillus and/or Rhizomucor miehei), microcrystalline cellulose, sodium chloride USP.
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.
Parmesan, manchego, gruyere, gorgonzola, romano – and that’s just the beginning! Your favorite cheeses from different cuisines around the world are all within reach in your own kitchen with Fermentaholics microbial rennet tablets.
