Farm and ranch
Double-Strength Microbial Liquid Rennet 30ml — Vegetarian Coagulant
Product description
This product is a double-strength microbial liquid rennet supplied in a 30 ml bottle. It is manufactured in Denmark and is produced from the mould Mucor miehei, making it suitable for vegetarian cheese production. The formula contains no animal-derived components, is non-GMO and is certified gluten-free. The concentrate is potent and has a long shelf life when stored as directed.
Typical dosing is small — approximately 2 ml of rennet per one gallon (≈4 L) of fresh animal milk. Before adding to the milk, dilute the measured rennet dose into about 20–30 ml of cool, non-chlorinated water and let the mixture sit briefly so it dissolves evenly. Warm the milk slowly over low heat to roughly 90–95°F (about 32–35°C); this temperature range is important for predictable coagulation. Add the diluted rennet to the warmed milk and stir gently for up to one minute to distribute it evenly.
After stirring, remove the milk from the heat and leave it completely undisturbed so the curd can form; expect coagulation to take around 40–60 minutes depending on milk quality and ambient conditions. This rennet works with all types of fresh animal milk (raw or pasteurized), but it will not set properly with ultra‑pasteurized or UHT-treated milks. Follow careful temperature control and allow ample setting time for best curd development.
Pros
- High potency — small dose per batch
- Vegetarian (microbial), non-GMO and gluten-free
- Neutral flavor that won’t affect cheese taste
Cons
- Won’t coagulate UHT/ultra‑pasteurized milk
- Label may lack detailed manufacturer contact
- Requires precise temp control and patience
VerdictA powerful, vegetarian-friendly liquid rennet that delivers strong coagulation when used with fresh, non-UHT milk. It’s economical and flavor-neutral, but demands attention to temperature, water quality and patience for best results. Ideal for home cheesemakers who source farm-fresh milk.
Reviews
-
Idalia.finds 5/5
Produces plentiful curds
Made excellent cheeses with generous yield — very effective.
-
Startha 5/5
Great value and neutral in flavor
Makes a lot of cheese and is economical. The liquid blends into milk easily and leaves no off-flavor. Works well for those avoiding animal rennet.
-
Peggy Rosson 4/5
Good for curd but not mozzarella texture
Tried it for mozzarella; curd formed but texture was more like ricotta.
-
Wagner 5/5
It works — but be patient
At first it seemed to fail, then I let it set much longer (overnight) and it worked. Milk type, humidity and temperature matter. Don’t expect instant results; avoid UHT milk.
-
M. Redmond 3/5
Worried about missing maker details
The bottle gives no clear manufacturer or distributor information, which makes me uneasy. Because reviews vary, I returned mine rather than risk wasting raw milk.
Comments
No comments yet.
Sign in or sign up to comment.