Rennet Liquid Vegetable with Dropper cap - 50ml

Rennet is an enzyme used to coagulate milk, in order to form a thick curd. It begins working at a temperatures between 30- 40. It will not be deactivated until it reaches 60. Rennet will continue setting the milk to the correct temperatures, so we recommend when the recipe states it is time to cut the curds to do so promptly to avoid the curd from becoming to firm for the cheese you are making.

Dosage: add 2.5ml of calcium chloride for 10l of milk used and dilute in 25ml cooled boiled water.

How to test your rennet:

Over time your rennet can begin to lose some of its strength. Just adding a little more rennet can compensate for this.

One way to test your rennet to see how active it still is to take a tablespoon of warm milk (35 C) and add a drop of Calcium Chloride and a drop of rennet. It should set in 5 minutes or less. If it doesn't set in 5 minutes, take another tablespoon of warm milk and add 2 drops. This should give you some idea how much extra rennet you need to add to get a good set.