To make homemade cheese is a journey for a lot of amateur and expert cheesemakers. It’s an old world style of food prep that is satisfying when you’re finished. Think about it, most things taste better with cheese. Most agree that it is better to taste homemade cheese than it is to buy it at the grocery store. When it comes down to it though, most do not know much about how to make cheese or that the process isn’t that difficult. It may take time, especially for aged cheeses, but it’s rewarding and it tends to taste a lot better. After all, you are able to customize the cheese how you like it and alter it to your taste.
When it comes to ingredients to make cheese, you need to have a microbial rennet or an animal rennet. This is the coagulant for cheese. It is going to play a role in texturing your cheese and flavoring it. It thickens the milk and turns it into cheese. This microbial rennet is vegetable based. What makes it stand out above an animal rennet is that it’s safe for vegetarian use and is also a kosher rennet.
This particular rennet should only be used on cheeses that do not have to be aged longer than a few months. Other types of rennets work better with long-aged cheeses. This is a double strength rennet, so be careful about how much you use. It is extremely potent. It comes in a convenient squeeze bottle, which makes it easy to develop your cheese.
In addition to being in a convenient packaging, there are special considerations made to ensure that none of the kosher rennet encounters non-kosher rennet.
- Kosher certified
- For cheeses aged less than three months
- Vegetarian and vegan cheese friendly
- Comes in five different sizes: 1 oz. 4 oz., 1 pint, 1 quart, 1 gallon
This type of rennet is excellent for those cheeses that will not be aged longer than a few months. Double strength microbial rennet derived from Mucor miehei. For cheeses that will need to be aged longer than three months, ChyMax Extra or Veal rennet is recommended.
This rennet is acceptable for the production of vegetarian cheeses. Vegan friendly.
Available in 1 oz., 4 oz.(14.7ml, 29.5 ml, 118.2 ml) and 1 pint (.43 liter), 1 quart (.94 liter), 1 gallon(3.78liters) convenient squeeze bottles. Double strength microbial "vegetable" rennet derived from Mucor Miehei. 1/4 tsp. (1.2 ml) will coagulate 2 gal. (7.5l) of milk. Useage Rate: 1 - 1.5 oz. (29-43.5 mls)/ 1000 lbs. milk
Kosher Certified Need empty 1 and 4 oz. fill bottles? Click here.
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.
Shipping included within the USA.
Did what it was supposed to
Posted by Mandy on 10th Jul 2018
Very economical in my opinion, did what I expected it to do.
Great & Consistent
Posted by Unknown on 18th Dec 2017
Love this rennet for my soft cheeses and drop for the yogurts. Has been the most consistent and predictable, especially with my chevre. Gives a nice creamy texture for the chev. Not so much with others.
Posted by Amir on 29th Oct 2017
Very Good Product.