Animal rennet | the Real Deal
Although there is nothing wrong with microbial rennet, nothing beats real animal rennet in cheese making. New, now in 50 ml bottle. Twice the size.
In stock
Product Description
What is rennet?
Rennet is a complex of digestive enzymes that is used to give cheese its solid structure (curdling). It is available as a liquid, powder and can be of animal, microbial or vegetable origin. Animal rennet is by far the most used for cheeses and generally considered superior. This type comes from the fourth cow’s stomach: the abomasum. The protein-splitting enzymes chymosin is found in this stomach. This enzyme is only found in the abomasum of calves.
How does rennet work?
No cheese without it. It is a binding agent that causes milk to curdle together. It is also referred to as a coagulant in biotechnology. The solids will eventually become the cheese when you drain the liquid (the whey).
Advantages of our animal rennet
- Although there is nothing wrong with the microbial version, nothing beats the real stuff in cheese making
- Very powerful, you need very little of it
- The use is mandatory in the production of some types of cheese, such as farmhouse cheeses.
- Including a dropper for precise distributions
Content
- 50 ml natural animal rennet (enough for 250 liters of milk) (new bottle: double the amount!)
- Composition: chymosin: 80% pepsin: 20%
- Strength: 1:18.000
- 215 IMCU
Dosage
- 1-2 ml for every 10 L of milk
- ( = about. 20-30 drops for 10 L of milk)
Storage instructions
Store in the refrigerator. It has a notoriously short ‘best before’ date. However, it will work perfectly fine after that. Don’t worry.
Alternative usage
Can also be used to make cottage cheese, fromais frais or quark as this is a yoghurt-like product with a tiny bit of rennet added.
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 cheese
s 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.
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Although there is nothing wrong with microbial rennet, nothing beats real animal rennet in cheese making. New, now in 50 ml bottle. Twice the size.
In stock
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