No cheese without rennet. Rennet is a binding agent that causes milk to curdle. This rennet is made from plants.
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 plant 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 vegetable 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 this vegetable rennet, all the benefits
- Our rennet is plantbased, so it does not come from calves.
- Truely plantbased, so vegan
- Obtained from the pistils of the thistle flower (Cynara cardúnculus)
- 1 bottle of 30 ml of liquid plant based rennet
- Produced in Spain
- keep refrigerated
- will keep at least 10 months in the fridge
- 4-6 drops per 1-2 l of milk
How do I make vegan cheese?
Do you want to learn how to make vegan cheese yourself? Our friends of fullofplants.com offer a great FREE ebook with recipes if you subscribe to their mailinglist
Buying Vegan plantbased rennet ?
Order your vegan rennet at startercultures.eu, the European webshop for all your fermentation needs. By Meneer Wateetons, renowned Dutch fermentation expert and author. Order on weekdays before 3 pm and we’ll ship the same day. Questions on the usage of vegan rennet? Ask them in our chat, we’re here to help!
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.
Only logged in customers who have purchased this product may leave a review.