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Marschall Microbial Coagulant Rennet Tablets

$19.00
$13.97
(You save $5.03 )
This very popular rennet is excellent for using when making fresh cheeses and cheeses with short aging periods.

About This Product

Each blister packet includes 10 tablets. Each tablet is scored to easily break into four pieces, each will set approximately 3-4 gallons of milk.

Marschall Microbial coagulant from Rhizomucor miehei.   2250 IMCU/tablet

Free of Gluten, wheat flour, animal by-products;does not contain calcium chloride.

This rennet is acceptable for the production of vegetarian cheeses. Vegan friendly.

Usage: One tablet for 13 gallons (50 liters) of milk. Tablets are scored & easy to break into 1/4 size.  Dissolve in a little water and add to milk after 20 minutes. 1/4 tablet for milk under 4 gallons(15 liters).

Spec Sheet

Please note that the Best By Date shown in the product photo is not the Best By Date. This photo was taken in 2018. 

Shipping included within the USA. International shipping available.

What Our Customers Say

  • 5
    Love cheese

    Posted by Dolores Rodrigues-Kariuki on 3rd Aug 2017

    I will be ordering more soon luv the results,thank u.

  • 5
    Not used yet!

    Posted by Vera on 5th Jan 2017

    I have not used this product yet but am confident that it will do the job when I do because everything I have purchased from The Cheesemaker has been of good quality.

  • 3
    more info

    Posted by deb on 9th Jun 2015

    Love ordering from here... Would like to see bigger packaging (dose wise) and a info page( glossary) describing the difference in culture #s and rennets

  • 5
    Great product

    Posted by Unknown on 4th Jan 2015

    I love using a vegetarian rennet. The tablets are more convenient to use and I don't have to worry about freshness and stability with them.

  • 5
    great rennet

    Posted by Unknown on 6th Jun 2014

    the rennet works very well. One quarter of a tablet sets several gallons in less than one hour. Love it. Have used it for a couple of years now.

  • 5
    It work perfect

    Posted by Unknown on 2nd Feb 2014

    Its very good I like it. You have to check the milk temperature to get a good cheese

  • 5
    It works if used correctly

    Posted by allan evans on 21st Oct 2013

    I have used this product for over a year now. The only trouble I've had is not the rennet, but not using calcium in the milk. I highly recommend this product

  • 5
    Has worked great for me

    Posted by Kitty on 2nd Oct 2013

    I have been making soft goat cheese for about 3 years and I love this rennet. If it is old (like a year) it will stop working. I keep mine in the refrigerator. Don't let the rennet sit too long by itself in the water.

  • 1
    Did not work

    Posted by Gladys on 29th Sep 2012

    I followed the instructions correctly, however the tablets did not work. Curds did not form. Perhaps the tablets were expired. Did not find any dates of expiration only those numbers on top 2521711764 purchased on September 2012. -thecheesemaker.com: We've sold thousands of this type of rennet and only hear good comments. It is important to dissolve the rennet in a little water, wait 5 minutes then add to warmed milk, along with calcium chloride (if using homogenized or pasteurized milk). The milk should be at the correct temperature and ripened per the protocol of the specific recipe using a lactic culture. Store the rennet in the freezer and it should be viable for a few years at least.