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Microbial rennet (vegan) | for cheese making

7,99

In stock

(3 customer reviews)

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.

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Description

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. Our microbial rennet is an enzyme produced by fermentation of Rhizomucor miehei species. 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 a coagulant in biotechnology. The solids will eventually give you cheese when you drain the liquid (the whey).

About our microbial rennet, all the benefits

  • Our rennet is microbial, so it does not come from animals. It is vegan as well
  • Extremely potent
  • Includes a dropper for precise distribution
  • Non-GMO

Contents

  • 1 bottle of 50 ml of liquid microbial rennet
  • Activity: 710 – 739 IMCU / ml
  • Very potent. Enough for thousands of litres of milk
  • Produced in Poland

Storage instructions

  • keep refridgerated, will keep for at least 18 months from production date in the fridge

Dosage microbial rennet

per 10 l of milk

  • Soft cheese: 2600 – 3300 IMCU (0,5 ml, or around 7 drops)
  • Semi-solid stabilized cheese: 3600 – 5200 IMCU (0,5 – 0,7 ml – 7 tot 10 drops)
  • Ripened pressed cheese: 2900 – 5200 IMCU (0,5 – 0,7 ml – 7-10 drops)
  • Cheddar and Italian semi-hard cheeses: 5100 – 5900 IMCU (0,7-0,8 ml – 10-12 drops)

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 cheesevegan blue cheese starter kits 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.

3 reviews for Microbial rennet (vegan) | for cheese making

  1. Anneke (verified owner)

    nlNetherlands


    Haven't used the products yet?  : I haven't used any products so far so I don't know yet