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Veal Rennet

Natural veal rennet, single-strength. Minimum 80% chymosin. Liquid form. 

 

 

All cheese requiring coagulant, preferred by some cheesemakers for cheeses aged longer than 9 months.
Contains:
Veal rennet, salt, sodium acetate, propylene glycol, potassium sorbate
 
SKU EZ-5032-PL
Weight 2.60 oz
Starting at: $6.95
 
Choose a Size
Quantity
Used to make  All cheese requiring coagulant, preferred by some cheesemakers for cheeses aged longer than 9 months.
Usage Rate Hobby Level  Use 1/4-1/2 tsp. in 1/4 cup non-chlorinated water per 2 gallons milk. Note that this is a general usage rate and you may need to vary amount according to your recipe and milk.
Kosher status  No
GMO Status  Non-GMO
  • From Heather at 09/21/2014 9:20 AM
    why are there so many additives? Is there any way to get this type of rennet without all the colorants and "flavorings", acetate, salt, and propylene glycol?
    The reason there are additives and preservatives in the Veal Rennet is because it is an animal byproduct. They are put in the Veal Rennet by our supplier to safeguard against pathogens and to stabilize the enzyme.

    If you are looking for a more natural rennet we also sell PF 55 Coagulant. PF55 is the preservative-free version of Supreme Coagulant. It is a Double-strength vegetarian (microbial) coagulant. All ingredients conform to organic standards.
  • From Nancy Garrett at 07/22/2014 7:31 AM
    do I need both the coagulant and the rennet? or one or the other, or both for making cheese for first time
    new at this.
    thanks
    Nancy
    Hi Nancy,
    Coagulant and rennet are virtually the same product. Rennet is the traditional term typically used for product with the veal enzyme. Coagulant is a term used for all other types. (e.g. Supreme, PF 55)
    Thank you!
    GetCulture Support
  • From Barb at 06/20/2014 8:53 AM
    What product do you use for a first time cheese maker? Liquid or the tablets.
    Hi Barb,
    Both will work the same for the beginning cheese maker. The tablet is more shelf stable than the liquid, but the liquid is more convenient and will make a better aged cheese.
    GetCulture Support
  • From Cynthia at 04/08/2014 8:38 AM
    What is its shelf life?
    Cynthia,
    Typically the shelflife of rennet is about 8-12 months from date of manufacture. It can vary a little from batch to batch. Our inventory is usually about 1-2 months old by the time we sell it. We know that it will usually keep another 6 months past the best use by date printed in the label. The time to set the milk starts to increase once it starts to get too old.
    GetCulture Tech Support
  • From DAnny DRapeau at 08/14/2013 12:43 PM
    A friend of mine is a small cheesemaker in Québec, Canada. He wants to know if you a have a specification sheet of this product.
    Hi Danny,
    We do have a specification sheet on this product. Spec sheets are available upon request for any ingredient product (we are not permitted by the producers to post them on our website). I will send it to your email.
    Thanks!
    GetCulture Support

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