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Coagulants & Rennet

Coagulants & Rennet

Nearly all cheesemaking requires the use of a coagulant. Natural coagulant comes from unweaned calves and is called rennet. An alternative to veal rennet is microbial coagulant, which is derived from Mucor miehei and is often referred to as vegetable or vegetarian rennet. Coagulants are available in either liquid or tablet formats. Liquid coagulants must be refrigerated. Calcium chloride will boost the coagulation ability of your coagulant if you are using store-bought, highly pasteurized and/or homogenized milk. Liquid coagulants must be refrigerated and never frozen.

Marshall Rennet Tablets

Vegetarian coagulant tablets for cheesemaking. Microbial, derived from mucor pusillus and/or mucor miehei

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PF 55 Coagulant

PF 55 Coagulant is the preservative-free version of Supreme Coagulant. Double-strength vegetarian coagulant.

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Supreme Coagulant

Vegetarian Double Strength microbial coagulant derived from mucor miehei. Works similar to chymosin. Typically used for fresh and ripened cheeses. Liquid form.

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Veal Rennet

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

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