About This Product
All natural, organic dry calf rennet powder can be used to set milk to make any type of cheese at home. Available in 50g, 500g and 1kg.
Set milk to create cheeses of all types at home with organic all natural dry calf rennet powder in 50g packets. Different rennet amounts yield different types of cheeses by the firmness of the curds created. Rennet also aids in liquid separation into whey runoff. Follow the cheese making recipe for when to cut the curds because rennet will continue setting the milk until the conditions are no longer optimal.
Each packet of rennet:
- GMO free
- Gluten Free
- 97% Chymosin enzyme
- 3% Pepsin enzyme
- Sets about 440 gallons (1666 liters of milk)
- Organic certified
The powder is concentrated so only a small amount of rennet is needed to make a ‘normal curd.’ Use 1/16 tsp (1/3gram) sets 2 gallons (7.5L) of milk or 2-3 grams for every 100 liters. To make a firmer or softer curd, adjust the ratio as needed. Once the powder has been placed in water, it should be used immediately or within a half hour to maintain effectiveness.
Rennet is a necessary part of the cheese making process and the powdered version is a great choice for any cheese making but especially large quantities. Storage of powdered rennet should be kept dry between 38 to 45°F out of direct light. Purchase cheese kits and cheese making supplies along with the powder rennet for cheese to get the most out of your cheese making endeavors.
Special Note from our rennet supplier: 'We extract the enzyme from calf, kid and lamb stomachs(rennet) in order to process liquid, paste, powder and powder tablet rennet for cheesemaking, in the standard technique since 1872 in France. We are aware of well-fair for animals and our commitment is to verify the killing procedures from our slaughterhouse suppliers. Please find attached our WalcoRen quality statement, the Ecocert Canada product evaluation for organic food.'
Directions: dissolve in a small amount of clean cool water, wait 5-10 minutes then pour across the milk surface, stirring for 3-4 gentle strokes.
Rennet is used in cheese making to form curds from milk protein. Calf rennet is ideal for making longer aged cheeses because of it's ability to complete the breakdown of proteins.
Shipping included within the USA & Puerto Rico. International shipping available.