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  • 100% Chymosin Liquid Rennet Double Strength
  • 100% Chymosin Liquid Rennet Double Strength

100% Chymosin Liquid Rennet Double Strength

Short Description:
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.

Product Description

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.

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 Certifications:  rennets bearing Kosher certification are: CHY-MAX® M Liquid Rennet,  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. Our one liter size of CHY-MAX® M Liquid Rennet is labeled Circle K Kosher.

Spec Sheet

Shipping included within the USA.

Product Reviews

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Showing reviews 1-5 of 13 | Next

  1. 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.

  2. 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!

  3. 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.

  4. 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.

  5. 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

Showing reviews 1-5 of 13 | Next

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