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How Much Rennet is Used to Make Cheese?

Below, you will find the usage rates for all our rennet products, explaining how to make cheese using rennet and additional resources to help with cheese making.

Liquid Animal Rennet

Amount of Milk: 1-2 gallons
Usage Rate: 1/4 teaspoon dissolved in ¼ cup of water.
Optimal Temperature: 97-105°F
Note: Always dilute rennet before adding to milk and stir thoroughly using an up and down stirring method.
Description: The gold standard in cheese making. Great for all types of cheese recipes, providing a robust and reliable curd.

For complete instructions, check out our post here: How to Use Liquid Animal Rennet.

Liquid Animal Rennet is the classic, tried-and-true option, and is preferred for hard and aged cheeses for its consistency and proven results.

Microbial Rennet Powder

Amount of Milk: 1-2 gallons
Usage Rate: 1/8 teaspoon dissolved in ¼ cup of water.
Optimal Temperature: 97-105°F
Note: Always dilute rennet before adding to milk and stir thoroughly using an up and down stirring method.
Description: Great for making all types of cheese. This rennet is derived from microbes, making it vegetarian, and ensures a consistent set.

For complete instructions, check out our post here: How to Use Microbial Rennet Powder.

Our pre-measured Microbial Rennet Powder is the perfect choice for the busy cheesemaker.

Liquid Microbial Rennet

Amount of Milk: 1-2 gallons
Usage Rate: 1/8 teaspoon dissolved in ¼ cup of water.
Optimal Temperature: 97-105°F
Note: Always dilute rennet before adding to milk and stir thoroughly using an up and down stirring method.
Description: Great for making all types of cheese. This rennet is derived from microbes, making it vegetarian, and ensures a consistent set.

For complete instructions, check out our post here: How to Use Liquid Microbial Rennet.

Did you know? Microbial Rennet is derived from the fermentation of fungus.

Microbial Rennet Tablets

Amount of Milk: 1-2 gallons
Usage Rate: 1/4 tablet dissolved in ¼ cup of water.
Optimal Temperature: 97-105°F
Note: Always dilute rennet before adding to milk and stir thoroughly using an up and down stirring method.
Description: Convenient, precise, and vegetarian, these tablets are great for consistent results, ease of use, and long shelf life.

For complete instructions, check out our post here: How to Use Microbial Rennet Tablets.

Microbial Rennet Tablets have an excellent shelf life, making them a great option for the casual cheesemaker.

Liquid Calcium Chloride

Calcium Chloride is a food-grade mineral that helps to firm and strengthen the curds during the cheesemaking process. It’s particularly useful for making hard cheeses, such as cheddar, parmesan, and gouda, as well as helping to improve the texture and flavor of other types of cheese.

This calcium chloride is liquid, making it easy to measure and add to the cheesemaking process. It is made with high-quality ingredients ensuring that your cheese has the best possible taste and texture.