Veal Calf Liquid Rennet


About This Product


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 enzyme that curdles the casein in milk.

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


Available in 1 oz. (29.5 ml)  4 oz.( 119 ml)  8 oz (237 ml),  16 oz or 1 pint (.47 liter), 1 quart (.94 liter)

 1/2 tsp. (2.4 ml) will coagulate 2 gal. (7.5l) of milk. 





Spec Sheet

Shipping included within the USA, Puerto Rico.

What Our Customers Say

  • 5
    Veal calf rennet

    Posted by Óscar Montilla on 11th Apr 2021

    Works so good!

  • 5
    Worked beautifully

    Posted by Mustapha HAJJOU on 19th Dec 2020

    The rennet was supposed to arrive in 3 days but it took 8 days . I was worried that it lost some of it strength. I used it next day after receipt. It worked great. So far, I used it to make gruyere, parmesan, tomme and blue style cheese. I will buy it again. Note from Steve/ The Postal Service has been unusually slow during this holiday season, due to the pandemic and extreme mail volume. Glad it worked out well for you.

  • 5

    Posted by Robert Emery on 1st Sep 2020

    Easy shopping interface, knowledgeable host, first class product, excellent price, free shipping, delivered quickly.

  • 5
    Worked great

    Posted by Deborah Suddeth on 9th Jun 2020

    I decided to try to make my own Quark because I was having problems finding it in the stores.

  • 5
    Calf Rennet

    Posted by Randy Canganelli on 20th Apr 2020

    Great value and works really well. Thanks Steve!

  • 5
    Performs very good

    Posted by Debbie on 3rd Nov 2019

    I've made a fresh cheese and started a cheddar. They used different amounts of rennet, and both performed excellent. The curds formed perfectly and tasted fantastic!

  • 5

    Posted by Unknown on 4th Apr 2019

    I’ve been looking for this product a very long time. Finally found something that meets my expectations!!

  • 5

    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!

  • 3
    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.

  • 5
    Works well

    Posted by Unknown on 15th Jul 2018

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

  • 5
    calf rennert

    Posted by Unknown on 3rd Jun 2018

    It does its job

  • 4
    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.