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.

Chymosin is an excellent option for aged cheeses if you do not want to use Veal Calf Rennet or you want a Kosher rennet for your aged 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:  Use 1/8 tsp for 1-2 gallons milk

                Use 1/4 tsp for 3-5 gallons milk



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 offered on a 1 pint size (under DCI STAR label) and in 1 Gallon sizes, and is not on the package for the repackaged items.

Kosher Certifications: available for:  Chymosin (ChyMax Extra) Liquid Rennet, and  Organic Vegetarian Liquid Rennet(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. 

Spec Sheet

FREE Shipping for orders $45 USD or more within the USA or Puerto Rico.   Select 'Canada' for shipping to Canada.

Other International shipping available.  Priority Shipping (2-3 Days average) available at checkout.  Call for overnight options.

What Our Customers Say

  • 5

    Posted by Oscar Montilla on 24th Jul 2023

    The best rennet that I bought forever

  • 5
    Perfect for fat milk

    Posted by Aka on 3rd Jan 2022

    Perfect rennet , I Use it to make cheese at home. It gives a more quantity and good quality of cottage cheese. It has double strength, which is suitable for the milk we use, which contains a high percentage of fat.

  • 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.