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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.

DCI PF 55 Formally sold under the name "DCI ORG," DCI PF 55 is the preservative-free version of DCI Supreme. Double-strength vegetarian rennet. Learn More
DCI Supreme

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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DCI Veal rennet

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

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Marshall Rennet Tablets

Vegetarian coagulant tablets for cheesemaking. Microbial, derived from mucor pusillus and/or mucor miehei. Sale extended through April!

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