Loading... Please wait...
  • Veal Calf Rennet

Veal Calf Liquid Rennet

Short Description:
Veal calf liquid rennet is our recommended rennet for making a large variety of homemade cheese.
Quantity:

Product Description

Liquid veal calf rennet used to make any type of cheeses at home. This type of calf rennet is recommended for at home cheesemakers. rennet is the enxyme that curdles the casein in milk.

Single Strength. Useage Rate: 96 -225 ml per 1,000 liters of milk.

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 (3.78 liters) convenient squeeze bottles. 1/2 tsp. (2.4 ml) will coagulate 2 gal. (7.5l) of milk. 

Special Note:  Veal rennet is not made by killing or hurting any animals. This form of rennet is produce using an enzyme from the calf.  Hundreds of years ago, before safe and modern cheese making, a calf was used to extract the natural coagulant.  Modern cheese making uses only the enzyme to produce the rennet so that animals are never used.

Spec Sheet

Shipping included within the USA, Puerto Rico.

Product Reviews

Write Review

Showing reviews 1-5 of 14 | Next

  1. Excellent

    Posted by L.C. on 22nd Mar 2019

    This is my second order of the liquid calf rennet. This time I bought a bigger bottle. Very happy with the results I get. Thanks Steve, for an excellent product and quick delivery.
    A SUPER 5 STARS!

  2. Veal Calf Liquid Rennet

    Posted by Sam Celia on 20th Sep 2018

    In cheese making, I frequently experiment with a variety of rennet, and rennet substitutes. This is a good product, and I would have rated it much higher, if I was able to get a clean break a little sooner. It took nearly two hours. To be fair, I used it with previously frozen milk, so there were some temperature abuse issues! That's on me! I intend to continue using this product though. It came through for me, though a little slowly. Note from Steve/thecheesemaker: Our veal rennet is a five star product, excellent for cheeses that are long aged. Milk should never be frozen as it disrupts the structure of the milk, and a lactic culture or other acid producer which will drop the pH and allow the milk to set 40 minutes after adding the rennet. Temps below 85F also make it difficult to get a satisfactory gel which cuts into smooth curds.

  3. Works well

    Posted by Unknown on 15th Jul 2018

    THis has been very good stuff, and as always provided by a great supplier. Thanks.

  4. calf rennert

    Posted by Unknown on 3rd Jun 2018

    It does its job

  5. the best i've tried

    Posted by Barbara on 18th Apr 2018

    I have tried other types of rennet and this is the kind that works best for me. The only way it could be better is if it said on the label that it was from Animal Welfare Association approved veal calves. (I don't have a problem with animals dying but I do hate to think of them suffering before they die!). Note from Steve/thecheesemaker: Veal rennet is not made by killing or hurting any animals. This form of rennet is produce using an enzyme from the calf. Hundreds of years ago, before safe and modern cheese making, the calf was used each time to extract the natural coagulant. Modern cheese making uses only the enzyme to produce the rennet so that animals are never used.

Showing reviews 1-5 of 14 | Next

Find Similar Products by Category