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- Description
Natural veal rennet, single-strength. Minimum 80% chymosin. May be used for all cheeses requiring coagulant. Liquid form.
Please note: Due to intermittent packaging shortages caused by the ongoing COVID-19 situation, bottles may be different than pictured for some products. There is no change in the amount of product in the bottle, nor the product itself.
Contains: Enzyme, salt, sodium acetate, propylene glycol, potassium sorbate
Primary Applications: All cheeses requiring coagulant
Allergens (US): MILK
GMO Status: non-GMO
Kosher Status: This product is not kosher
- Usage Info
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.
- Customer Questions
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From Ann at 01/06/2023 7:02 PMIs it possible to freeze animal rennet to extend its shelf life?Hi Ann! Rennet should not be frozen. It's unfortunate that animal rennet has such a short shelf-life!
GetCulture Staff -
From Nir at 05/02/2021 3:19 PMCan you specify the amount of the single strength veal rennet in millilitre for 100 litre milk (hard cheese)
ThanksHi Nir,
For your application of 100 liters, the usage rate range in mL is 13 to 20 mL. We recommend starting in the middle of that range and then go up or down based on the results for your particular cheese-make.
Thanks,
GetCulture Staff -
From Heather at 09/21/2014 4:20 PMwhy 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 2:31 PMdo 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
NancyHi 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 3:53 PMWhat 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 3:38 PMWhat 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 7:43 PMA 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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