How to Use Liquid Microbial Rennet for Cheesemaking

Milk Type: Cow, Goat, Sheep, Buffalo, Camel
Rennet Usage Rate: 1/8 teaspoon per 1-2 gallons of milk
Rennet Working Temperature: 85-110°F
Set Time: 10-120 minutes
Milk pH: 6.5-6.7
Note: The guidelines given above will coagulate milk for basic uses. To produce a specific kind of cheese, ensure you follow recipes and guidelines designed for that particular cheese.

Directions for using Microbial Rennet

Usage Rate

1/8 teaspoon per 1-2 gallons of milk

Working Temperature

~85-110°F

Milk

1-2 gallons

How to Use Liquid Microbial Rennet

These instructions are useful for most fresh, non-fermented cheeses like mozzarella, paneer, fresh farm style cheese, and to practice the basics of cheesemaking!
Keep in mind that different styles of cheese have unique requirements for the usage rate, coagulation time, and milk pH so locating a recipe for the cheese you want to make is highly recommended.

Prepare the Milk:
Add 1-2 Gallons of milk to a heavy-bottom pot.
Acidify the milk using 1.5 tsp of citric acid powder per gallon.
Heat the milk to 100°F.
Dilute the Rennet:
Dissolve 1/8 teaspoon rennet in 1/4 cup of cool, non-chlorinated water. This helps ensure even distribution when added to the milk.
Add the Rennet Solution:
Pour the diluted rennet into the milk and stir gently for about 1 minute. Make sure to use an up-and-down motion to distribute the rennet evenly throughout the milk.
Allow the Milk to Set:
Let the milk sit undisturbed for the time specified in your recipe. This can range from 10 minutes to 2 hours, depending on the type of cheese. The milk should form a firm curd that can be cut cleanly.

Additional Tips

Temperature Control: Maintaining the correct temperature is crucial for proper curd formation. Use a thermometer to monitor the milk’s temperature accurately.
Clean Equipment: Ensure all your cheese-making equipment is thoroughly cleaned and sanitized to prevent contamination.