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We ship these products Australia wide, however they do require long term storage in a refrigerator or freezer, on arrival.
Extended time out of a refrigerator or freezer will decrease the shelf life.

Please note :-
All store bought bottled milk will need some calcium chloride.

Pasteurisation and the subsequent cooling and cold storage of milk reduce the rennet coagulation properties of the milk. The addition of calcium chloride assists in reversing this change and is required in all milk that has been heat treated and then cooled, such as commercially pasteurised milk.

In a perfect world, milk should be pasteurized immediately before cheese making, and should not be cold stored before use. If this cannot be achieved, then use Calcium Chloride.

Vegetable Rennet
- 10 Tablets

Specification Sheet
GMO & Vegetarian Statements.

Tablet Vegetable Rennet - 10 Tablets

Just $9.90

Australia Only.

Rennet tablets are used in both the "Hard Cheese Kit", and "30 Minute Mozzarella & Ricotta Kit"

These tablets are made with microbial enzymes which contain no animal products.
Each tablet is scored into 4 segments for ease of use.
When used in making hard cheeses 1 tablet will set 50 litres, in approximately 45 minutes.
(When using homogenised and pasteurised milk from the grocery store, or adding Lipase to your cheese, you may need to add a little more rennet.)

These tablets will last indefinitely in the freezer, and contain NO wheat starch or other gluten products.

Liquid Vegetable Rennet

50 ml. Bottle


Australia Only.

Used for milk coagulation

The usual dosage rate is 2 mls per 10 litres of milk, although this may vary for some cheeses, or if using lipase.
Before adding to milk please dilute with approximately 10 times the rennet volume with cool boiled water, and add to the milk, stirring for no more than 3 minutes.

Rennet - FPC 190 IMCU/ml

Specification Sheet

GMO Statement

120 ml. Bottle

Just $13.65

Australia Only.

Liquid Rennet
50 ml

With Dropper Cap


Liquid Rennet 50 ml - With Dropper Cap

The dropper cap is great if you want to use a very small amount of liquid rennet.

Just $7.85

Australia Only.



How Rennet Works.

Vegetable Rennet contains an enzyme called chymosin, which acts on the milk proteins (caseins), in the milk, causing them to clot together. When an enzyme acts on a protein, it assists in breaking down some amino acid bonds, which form the protein, changing its structure. This is essentially what happens when milk is digested in the stomach, and why animal rennet is taken from the stomach of calves.

Enzymes coagulate milk by destabilizing the casein proteins, which causes them to join together and form a stable gel. So when you add rennet to milk, at the correct temperature and pH, it will make the milk separate into curds and whey.

From a microbiological point of view, there are two phases in the formation of the curd, once rennet is added. The first is enzymatic. During this phase, the enzyme works on the k-casein, unbalancing the protein, which will then want to achieve balance by bonding to other structures, with the assistance of calcium as a catalyst. When approximately 75-80% of the casein structures have been unbalanced, the milk has destabilized to the point where a soft gel forms, trapping the fats and other silk solids within the gel.

The second stage is called aggregation. During this phase, the casein structures join together and form a curd, with the strength of the curd increasing over time.

Heat treatment of milk above 65° reduces the milk’s ability to coagulate when rennet is added. However, the addition of calcium chloride can reverse this. Treatment at above 90° renders the milk unable to coagulate, making it unsuitable for cheese making, and this is why you should not use ultra-heat treated milk.

Pre heating milk to 65° has a beneficial effect on rennet coagulation, however, the rapid cooling of this milk after pasteurisation causes the deposition of insoluble calcium phosphate; meaning that the calcium, which is a necessary catalyst for the aggregation of the proteins in the milk to form a curd, are removed from solution, making them unavailable. Ideally, milk should be pasteurised immediately before cheese making and should not be cold stored after heat treatment. If you are using heat treated milk that has then been cold stored, such as milk from the supermarket, then you will need to add calcium chloride to the milk to make it suitable for cheese making. The addition of calcium chloride will improve the rennet activation time and give you a better curd.

For a more in depth study, and detailed scientific information on cheese we highly recommend "Fundamentals of Cheese Science" by Patrick F Fox, Timothy P Guinee, Timothy M Cogan, Paul L H McSweeney.

This book is ideal for anyone who really wants to understand the microbiology of cheese making.

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