No cheese without rennet. Rennet is a binding agent that causes milk to curdle. This very potent rennet is microbial, so you can make cheese that -unlike most cheeses- is truely vegetarian.
Microbial rennet powder
What is rennet?
Rennet is a complex of digestive enzymes that is used to give cheese a solid structure (curdling). Rennet is available as a liquid, powder and can be of animal, microbial or vegetable origin.
Is cheese always vegetarian?
No, many cheeses use rennet extracted from the abomasum of calves. Strictly speaking, cheese is therefore not vegetarian. However, microorganisms produce various substances during their growth, including protein-splitting enzymes needed for cheese making. We make use of those. So, you can make true vegetarian cheese using our microbial rennet.
How does rennet work?
No cheese without rennet. Rennet is a binding agent that causes milk to curdle. Rennet is also referred to as coagulant in biotechnology. The solids will eventually give you cheese when you drain the liquid (the whey).
About our rennet, all the benefits
- Our rennet is microbial, so it does not come from calves. It does contain lactose, milk sugar, so it is not vegan.
- Long shelf life due to powered form
- Extremely potent, down to 1 gram per 150 litres of milk! (1:10.000)
- Does not need to be refridgerated
- 1 bag of 25 grams of microbial rennet powder
- enough for thousands of litres of milk
- Produced in Belgium
- cool and dry
Dosage Microbial rennet
- cottages cheeses – 0,25 gram per 150 l of milk
- soft cheeses – 0,5 grams per 150 l of milk
- hard cheeses – 1 gram per 150 l of milk
Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)
During this English subtitled workshop you will learn the theory and practice of making vegan cheeses at home, with a focus on vegan camembert and vegan blue cheese. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.