Today we are going to take a closer look at Liquid Vegetable Rennet for cheesemaking.
This rennet is a double-strength microbial “vegetable” rennet for cheesemaking. Gluten-free, non-GMO. No animal byproducts.
One ounce liquid vegetable rennet for cheesemaking.
Ingredients: Enzyme produced by pure fermentation of Mucor Meihei in salt brine, less than 5% propylene glycol, less than 2% sodium propionate.
Salt content is 17.4%, resulting in approximately 0.006% salt in the final product coming from the coagulant (rennet).
Yield: 1/4 teaspoon will set up to 2 gallons of milk. Each one ounce bottle contains approximately six teaspoons; enough to set up to 48 gallons of milk.
Directions: This rennet is DOUBLE STRENGTH. Use half as much as recipe calls for. Dilute required amount of rennet with 20 times its volume of cool, potable water. Immediately add into milk and stir for 2 minutes to uniformly distribute.
Storage: Store rennet in refrigerator. Will keep 6 months if stored properly.
“My first time to make mozzarella cheese and it turned out so perfect!! I have no problem at all recommending this product.” -Von
Q. I appreciate that this is non-GMO but is there a rennet that does not contain propylene glycol?
A. Our Organic Liquid Vegetable Rennet does not contain propylene glycol
Q. Can I make custard pudding like Junket, using liquid vegetable rennet?
A. You can use liquid vegetable rennet in any recipe calling for rennet.
Click here to view more Q&A and reviews for the Liquid Vegetable Rennet on the Cultures for Health site.