Liquid Rennet suitable for vegetarians

Rennet is used for milk coagulation.

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

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 helps reverse this change and is required in all milk that has been heat-treated and then cooled, such as commercially pasteurised milk.

In an ideal world, milk should be pasteurised immediately before cheese making and should not be cold-stored before use. If this cannot be achieved, then use Calcium Chloride.

Rennet - FPC 190 IMCU/ml

Links

Specification Sheet
GMO Statement

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

Kosher and Halal Info

We purchase this product Halal and Kosher Certified. Our rennet is then packaged into various sizes, without Kosher or Halal supervision, which voids Kosher and Halal certification. We are not, nor do we make any representation to be, under kosher or halal certification.