PF 55 Coagulant

PF 55 Coagulant is the preservative-free version of Supreme Coagulant. Double-strength, non-animal-based microbial coagulant suitable for most organic applications (all ingredients conform to organic standards, packaged in a non-organic certified facility). This enzyme is produced by the fermentation of a purified culture of the fungal specie Rhizomucor miehei. May be used for all cheeses requiring coagulant. Liquid form. 

Contains: Protease (origin Rhizomucor miehei), sodium chloride without anti-lumping agent, water

Primary Applications: All cheeses requiring coagulant

Allergens (US): NONE

GMO Status: non-GMO

Kosher Status: Kosher, certificate available

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$7.95
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  • Description

    PF 55 Coagulant is the preservative-free version of Supreme Coagulant. Double-strength, non-animal-based microbial coagulant suitable for most organic applications (all ingredients conform to organic standards, packaged in a non-organic certified facility). This enzyme is produced by the fermentation of a purified culture of the fungal specie Rhizomucor miehei. May be used for all cheeses requiring coagulant. Liquid form. 

    Contains: Protease (origin Rhizomucor miehei), sodium chloride without anti-lumping agent, water

    Primary Applications: All cheeses requiring coagulant

    Allergens (US): NONE

    GMO Status: non-GMO

    Kosher Status: Kosher, certificate available

  • Usage Info
    Use 1/4 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
    • From Jason at 02/19/2019 8:26 PM
      What is the IMCU for this product? Thank you
      Hi Jason,

      The strength range on PF 55 is 850 - 898 IMCU/ml (so, slightly stronger than double strength).

      GetCulture Staff
    • From eric at 07/16/2017 9:35 AM
      what temp should cheese be stored at when using a rennet like pf55?
      Hello Eric!
      Thanks for your question, when storing/aging cheese that contains rennet, a lot of your flavor will actually come from the cultures, and the enzymes in the rennet while the cheese is stored giving the cheese a more and more complex flavor profile as the months go by. In order to best monitor the growth of flavor typical storing temperature is between 40-45 Degrees F. However, some cheese makers accelerate the growth of flavor by storing it at a slightly higher temperature around 45-50 Degrees F. With this slight rise in temperature the enzymes and flavors become more active hence the acceleration in flavor. Temperatures over 50 Degrees F for semi hard cheese, like Cheddar, may create a bitter flavor as the cheese ages. Mild to medium flavor development will occur in 3-6 months for Cheddar.
    • From Judy Rummel at 10/03/2016 4:45 AM
      Do you know when you expect the PF 55 supreme rennet to be back in stock?
      Hello Judy,
      There is a shortage of the PF 55 in the market. But we are expecting to have it in by Friday 10/21.
      If you need rennet sooner The Supreme Coagulant is very similar to PF 55, it is just not certified organic.
      If you call the store we can put some on hold for you when it comes in.
      Thanks and Sorry for the inconvenience.
      GetCulture Staff
    • From Gideon Itenberg at 09/14/2014 12:25 AM
      Can you email me A copy of your kosher products with certificate also?
      Hi Gideon,
      All of our products are Kosher except for the Veal Rennet and all Lipases. Please email us at info@getculture.com with your specific list of products that you would like certificates for.
      Thanks!
      GetCulture Support
    • From Traci at 07/04/2014 4:17 PM
      Is this comparable to double strenght vegetarian rennet? Is it used in the same proportions?
      Hi Traci,
      Yes, the PF 55 Coagulant is the preservative free version of the double strength vegetarian rennet. Usage is the same.
      Thank you!
      GetCulture Support
    • From Meredith at 01/28/2014 12:19 PM
      Is your DCI PF 55 preservative free vegetable rennet gluten free?
      Hi Meredith,
      The PF 55 is indeed gluten-free.
      GetCulture Support
    • From BZ at 07/03/2013 4:11 PM
      How will u ship that product in Summer, since it needs to be refrigerated ???
      Hello,
      We have done extensive testing of various culture blends here in our facility, and we are confident that culture products will arrive in good shape as long as it arrives within a week or so and is not subjected to very extreme temps for more than a few days. We suggest expedited, trackable shipping methods to ensure exactly that. If we think it's too hot or the product will be out on the road too long via your chosen shipping method, we will contact you to discuss other options. We have been shipping cultures across the country for more than a decade with very few problems. That said, we encourage our clients to place their cultures into the freezer upon arrival to help extend the long-term life of the cultures. Please let us know if you have any other concerns, and thanks!
      GetCulture Support
    • From ihaveneatstuff at 06/23/2013 11:32 AM
      How do you store this product? How long is it good for?
      Hello,
      Coagulants and rennets should be refrigerated and will generally last 9 months to a year.
      Thanks,
      GetCulture Inc.
    • From Daniel Peikes at 05/21/2013 11:49 AM
      Can you provide a copy of the Kosher certificate for DCI PF 55
      SKU EZ-5024-DC ?

      Thanks,
      Daniel Peikes
      Hello Daniel,
      We do have Kosher Certificates for all of our Kosher products! I'll send you a copy to the email you have provided.
      Thanks!
      GetCulture Support

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  • Reviews

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    Customer Reviews

    • Author: BZ
      I need to buy 1 Pint of DCI PF 55 & it's out of stock very long time ago...!!!!
      When will i be able to get one ?
    • Author: Cara
      I have used this rennet with much success and it lasts in the refrigerator a long time. I am still using a pint I've had for 10 months and it is working great; I love having a preservative-free version.
    • Author: AnnieP
      Good microbial rennet that coagulates just like expected. I'm still fine-tuning my recipe and learning so I think that, although I've been using it as prescribed in GC recipes, I should reduce the amount used. It's double strength and I wonder if it's enzymatically digesting some of my cheddar "squeak" away. It's either a rennet or pH problem... I've got solid cheese that can be aged and I'm happy with the life of the product, two months after purchase and nine months pre-expiration.

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