About This Product
Microbial Vegetarian Rennet
- For fresh cheeses and cheeses aged less than three months
- non-animal rennet
- Comes in several different sizes: 1 oz., 4 oz., 8 oz, 1 pint, 1 quart; also available in ONE GALLON on Wholesale Tab
Our Microbial Rennet is a NON -GMO version of Microbial Non Animal Rennet. The milk clotting enzyme is extracted from a non pathogenic pure strain of the fungi Rhizomucor miehei;
- double strength microbial rennet
- vegetarian; non-animal sourced
When added to milk, RennPro® 750 produces the casein enzymatic cleavage, resulting in the transformation of cheese. Typically, used in the production of fresh cheeses.
- For fresh cheeses and cheeses aged less than three months
- non-animal rennet
- Comes in several different sizes: 1 oz., 4 oz., 8 oz, 1 pint, 1 quart and there is a GALLON option on our wholesale tab.
When it comes to ingredients to make cheese, you need to have a microbial rennet or an animal rennet.
This microbial rennet is vegetable based, excellent for fresh and softer cheeses, and non-GMO.
This Rennet is not Kosher; if you need a Kosher Microbial Rennet use our Organic Micbrobial Rennet
This particular rennet should only be used on cheeses that do not have to be aged longer than a few months. Other types of rennets work better with long-aged cheeses. This is a double strength rennet, so be careful about how much you use. It is extremely potent. It comes in a convenient squeeze bottle, which makes it easy to develop your cheese.
For cheeses that will need to be aged longer than three months, ChyMax Extra or Veal rennet is recommended.
USAGE RATE HOME CHEESE MAKERS:
- Use 1/4 tsp. (1.2 ml) for 1-2 gallons milk
- use 1/2 tsp for (2.4ml) for 3-5 gallons of milk
Commercial Usegae:
Useage Rate: 1 - 1.5 oz. (29-43.5 mls)/ 1000 lbs. milk
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