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Microbial Rennet is derived from the fungus Mucur Miehei and is a great vegetarian-friendly source of coagulant. The enzymes in microbial rennet work really well to breakdown the protein bonds and separate curd from the whey, getting maximum curd formation without the bitterness of some vegetable rennets.
Microbial Rennet Tablet Ingredients: Microbial Coagulant (mucor pusillus and/or mucor miehei), cellulose microcrystalline, and 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.
