100% Chymosin Liquid Rennet Double Strength

ChyMax Extra liquid rennet is our recommended rennet to be used while making low moisture cheeses at home. Available in multiple sizes. Perfect for making homemade cheese.

About This Product

100% Chymosin Double Strength liquid rennet is recommended, (but not required) for low moisture/hard homemade cheeses. Can be used when making fresh cheese as well. Available in multiple sizes, great for artisan cheese makers.

Naturally produced through fermentation, double strength, Kosher, Halal, suitable for vegetarian use. Non GMO. 

Usage Rate: Hobbyist: follow our usage rate on the label.

Commercial:  See Spec Sheet 
25 gallons    .22 - .32 fl. oz. (6.5 - 9.5 ml)
45 gallons    .38 - .58 fl. oz. (11.5 -17.0 ml)
100 gallons  .86 - 1.28 fl. oz. (26.0 - 38.0 ml)
**Note: Use the lower amount of rennet (listed above) with milk that has been inoculated with a lactic starter culture. Use the higher amount of rennet for milk that has NOT been inoculated with a lactic culture. 

Available Sizes:

1 oz., 4 oz.(14.7ml, 29.5 ml, 118.2 ml), 1 pint (.43 liter), 1.056 quart (1 liter), 1 gallon (3.78l).

Need empty 1 and 4 oz. fill bottles?  Click here. 

This rennet is Kosher approved and acceptable for vegetarian cheeses. 1/4 tsp. (1.2 ml) will coagulate 2 gal. (7.5l) of milk.   1.0 - 1.5 oz. (29-43.5 mls) / 1000 lbs of milk. Refer to Spec Sheet for industry usage rate.

Kosher Certified  Kosher symbol is only on the gallon size.

Kosher Certifications: Chymosin (ChyMax Extra) Liquid Rennet,  Organic Vegetarian Liquid Rennet(Marzyme Liquid) and Vegetarian Liquid Rennet(Microbial Coagulant)(Marzyme Liquid). We repackage directly from the Kosher Certified container into smaller bottles, using strict procedures and a food grade sanitizer so there is no cross contamination. Non Kosher rennet does not come into contact with any Kosher rennet or any repackaging equipment. Note: our one gallon containers of rennet are sealed and certified/labeled by Circle K. Smaller amounts do not note the cert. 

Spec Sheet

Shipping included within the USA.

What Our Customers Say

  • 5
    100% chymosin liquid rennet

    Posted by MARY J. GUARISCO on 22nd Aug 2021

    Works great.

  • 5
    Did what it was suposed to do

    Posted by Susn Kruger on 2nd Jun 2021

    Works great

  • 5
    Liquid Chymosin

    Posted by CheeseMaker307 on 6th Jan 2021

    This is a very consistent product. I have not produced any fails from this product. I use this professionally as an artisan. Great product. I highly recommend it. I did not get

  • 5
    The Best

    Posted by rubem lugli on 2nd Dec 2020

    I tried 3 different rennet and this one is the absolute BEST

  • 5
    It makes wonderful cheese

    Posted by Regina W. on 21st Jul 2020

    The product was delivered very fast and the mozzarella cheese turned out wonderful. I am a very happy customer. Will order from this company again.

  • 3
    Chymosine double strength

    Posted by Aimee on 13th Apr 2020

    In the past, all the rennet I’ve bought has been amber or brown colored - I’m not sure why this one (which I thought was the same stuff) is clear. Seems less strong than previous rennet I’ve bought from you. I usually use 5-10 drops per two or three gallon batch. With this new rennet that’s resulted in a very soft cure that was difficult to form up . Note from Steve/thecheesemaker: This is the same rennet as before. It is now made without coloring and is the same strength. Coagulation can vary based on temperature and type of milk used. To use, always mix in with a little water then slowly draw across your vat, using 2 pulls. Stirring longer than two or three pulls can disrupt the rennet's coagulation.

  • 5
    Chymosin: A Bioengineered Marvel

    Posted by Michele Wolski on 19th Sep 2019

    In my senior high school biotechnology class, we begin each year testing various curdling agents to make cheese. We use rennin, chymosin and buttermilk. The chymosin always comes out first for speed (5 to 10 minutes until curdling occurs) but buttermilk takes top place for volume of curds. Students then take the role of a technician to recommend a curdling agent to their "supervisor" and propose further research.

  • 5
    It works!

    Posted by Brad on 10th Sep 2019

    I'm new to cheese making, but this rennet had worked wonderfully so far. This is a great company to work with as well!

  • 5
    Perfect set every time

    Posted by Robert T on 3rd Jun 2019

    Works great for my goat cheeses -- mozzarella, feta, and cheddar. I've never had a set go wrong with this rennet.

  • 5
    Really sets well

    Posted by Sandy on 28th Jan 2018

    Just got this rennet in and have already made several 4lb wheels of Colby with it. It sets the milk up to a good break stage in correct time for my recipes. Thanks, Steve, for the suggestion for this rennet.

  • 4
    Very good product

    Posted by Ghada on 1st May 2017

    Excellent service. Followed up with an email after I put the order with instruction. I didn't give this product a 5 star because that's the only one I tried so far, otherwise it is an excellent product and the service is excellent too. Thank you

  • 5
    Produit magique

    Posted by Unknown on 25th Apr 2017

    The Product is magical and the service is impeccable. Thanks