Rennet helps mammals ferment plant-based foods to get nutrients from it. Ruminant mammals produce this complex set of enzymes in their stomachs. Natural rennet in mammals and rennet for cheese contain the same key enzyme chymosin, which curdles milk. Rennet can be accessed from the digestive system of mammals or from non-animal alternatives. It is found in our cheese making kits

Rennet in Cheese Making
Rennet is included in cheesemaking supplies by coagulating milk to form cheese. Coagulation is the process by which milk curdles and hardens into cheese. The strength of different rennets refers to the varying ability to coagulate milk. An additional factor in the coagulation of milk is the type of milk used. Use calcium chloride, especially if you are using homogenized or pasteurized milk. The compound improves the coagulation process, ensuring a cleaner break and more yield. 

Using Rennet
Determine first, where to buy rennet. After obtaining the set of enzymes, mix with a little bit of cool, clean water, and then use the rennet or store it properly. To mix liquid rennet with water, slightly dilute the rennet, and then store it in the refrigerator. To mix tablet or powder rennet with water, simply combine the rennet with the water. Use the freezer to store mixed tablet or powder rennet. In one smooth motion, pour the rennet across the milk, and mix the combination in two or three strokes. Avoid stirring. 

Kosher-certified Rennet 
Three options for obtaining Kosher rennet include microbial, vegetable, and fermentation-produced chymosin. Using a fermenter to produce a concentrated and decontaminated mold growth allows a cheese maker to harvest the proteolytic enzymes that some molds create. Similarly, coagulants can be obtained from certain plant species; however, most Kosher cheeses now obtain rennet from microbes or fermentation-produced chymosin. Due to certain limitations in producing vegetable and microbial rennet, genetic engineering brought about the ability to place isolated animal rennet genes into organisms that go through fermentation. The rennet is then produced in the fermentation process of these bacteria, fungi, or yeasts. Consider the variety of rennets available, and choose the one that works best for a cheese-making adventure.

Repackaged Kosher Rennet: "We do not have Kosher supervision any longer as it became very costly. We do follow all Kosher supervised rules to repackage our Kosher rennets. All utensils, containers, etc. used for repackaging our Kosher rennets never come into contact with non Kosher rennet or any utensils, containers, etc. used to package our non Kosher rennet(Veal rennet). This assures you that when you purchase our repackaged rennet, we follow strict guidelines formerly followed when we had Kosher supervision. I personally monitor our Kosher rennet repackaging".-Steve Shapson

Important Note: Rennets vary in their strength (ability to coagulate milk). Their ability to coagulate milk varies with the type of milk being used. To insure your milk coagulates property and in a timely manner, we suggest using calcium chloride, especially if you are using homogenized and/or pasteurized milk. Calcium chloride will also insure you attain a clean break, proper coagulation, and more yield. Mix the correct amount of rennet in a small amount of clean water before adding to the milk. Tablet and powder rennet can be mixed with a little clean water before adding to the milk. Dilute liquid rennet in a small amount of clean cool water. Store liquid rennet in refrigerator. Store powder and tablet rennet in the freezer. Store liquid rennet in the refrigerator. When adding any rennet to the milk, draw the rennet across your milk in one slow pour, and make 2-3 slow strokes to mix. DO NOT STIR. 
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. Note: our one gallon containers of rennet are sealed and certified/labeled by Circle K. Smaller amounts do not note the certification. Our one liter size of CHY-MAX® M Liquid Rennet is labeled Circle K Kosher.  Click here for wholesale pricing.

If you're purchasing the Kosher Certified Sealed liter of ChyMax M Rennet, we also offer 1oz and 4oz empty fill bottles so you can repackage yourself. Click here to see these FDA approved bottles. 

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