Organic Liquid Vegetable Rennet, 2oz.
|Price:||$9.24 & FREE Shipping on orders over $25. Details|
|You Save:||Save $0.46 (5%)|
Fulfillment by Amazon (FBA) is a service we offer sellers that lets them store their products in Amazon's fulfillment centers, and we directly pack, ship, and provide customer service for these products. Something we hope you'll especially enjoy: FBA items qualify for FREE Shipping and .
If you're a seller, Fulfillment by Amazon can help you increase your sales. We invite you to learn more about Fulfillment by Amazon .
- Enter your model number to make sure this fits.
- Microbial vegetable rennet produces plant-based enzymes for cheesemaking
- Organic, gluten-free, non-GMO
- One 2oz bottle sets up to 96 US gallons (363L) of milk
Unlock 10% savings on this product when you subscribe to 5 or more products that arrive in the same month. Skip or cancel any time, and shipping is FREE. Learn more
Frequently bought together
Customers who viewed this item also viewed
This is an Organic Double Strength rennet that contains no animals products. GMO and Gluten Free. Dosage: 1/6 tsp sets 2 gallons of milk in 45 minutes. Directions: Dilute rennet in 20x its volume of cool, potable water. Add to milk and stir 2 minutes to distribute. Storage: Store rennet in refrigerator, best if used within 7 months.
Top customer reviews
Having gone through 3-4 bottles within the last year, here are the two points I want to share with potential customers:
1- Do not buy it from amazon. Amazon is great for almost everything but when it comes to cheesemaking ingredients, they are somehow sold at hefty prices. Go try cheesemaking.com, cheeseconnection or cultures for health for the ingredients. They all charge shipping compared to the free shipping options at amazon but since rennet is not the only thing you need you can always combine several ingredients and save from the shipping. (at the time of writing this review same rennet is sold at $6.5 in cheesemaking.com compared to over $10 in amazon)
2- Ignore the double strength phrase on the descriiption. I use it as normal strength and get very good results. 1/2 tsp for 4 gallons of milk is all you need. (You dissolve this in half a cup of water and mix well in a minute then stop mixing and leave it untouched for at least half an hour or until you get clean break with the finger test). Adding some Calcium chloride (1/4 tsp 33% CaCl2 solution in 1 gallon of milk) may improve your curd quality if you use store bought milk.
One batch should be good for at least 6 months when properly stored. If you feel that the strength is going down, then either increase the incubation duration or the amount of rennet you use instead of trashing the old batch. But in the end, like everything else it is somewhat trial and error to get the right consistency.
I will keep using this item and recommend it to anyone who is into cheese making
I kept it in the refrigerator, and was careful of not leaving it out for more than minutes at a time.
Nevertheless, while I used it to make several batches of cheese, I noticed with ever batch I needed to put more and more to obtain the necessary result. Now its simply not working and the curds are not going to mature period. I have to purchase more, but I am weary of having to waste more than three quarters (75% left) of a bottle for it.
Am I doing something wrong? should I FREEZE the rennet to make it last longer? Worked fine for 30/60 days, then was dead in 2 weeks.
When I'm making a small batch, I get the smallest possible amount, in my case - 1/8 tsp, mix it well with appropriate amount of water and discard some of the mixture to follow the recipe's amounts.