Organic All Natural Dry Calf Rennet Powder
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
- 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.
Showing reviews 1-5 of 10 | Next
Posted by Unknown on 21st Nov 2017
It works really good.
Posted by Marty on 27th Sep 2017
I've used this product many years and continue to do so because I trust in it. It may take a little longer for action, but with the situation of the "Organic market" and marketing, I know its a quality product made to higher standards. NOTE FROM THECHEESEMAKER: and the long shelf life makes this rennet very stable. For best results dissolve in a small amount of clean water and wait approximately 10 minutes prior to using.
Exactly what I was looking for!
Posted by Nick on 14th Jan 2017
I received a call from
thecheesemaker to be sure I was getting what I wanted and it arrived very quickly!
Posted by Shirley Nashinoki on 22nd Jun 2016
Never fails ,been using this product for years with great success.
My orders always arrive promptly, all the way to Japan.
Walcoren powdered rennet is the best!
Posted by Laura Cunningham on 1st Mar 2016
I've been using the rennet tablets, but even frozen, they seem to lose their effectiveness quickly. A friend told me about the powdered rennet (purchased here), so when my last cheese took longer than normal, I ordered some. I make one cheese a week, and a failure is very disappointing. The new rennet was easy to use (and more accurate to measure) and I'm back to normal floculation times! Thank you!
Showing reviews 1-5 of 10 | Next