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Veal Calf Liquid Rennet

$9.97
Organic, Non-GMO
Veal Calf Liquid Rennet - available in 1 oz, 4 oz, 8 oz, 16 oz and 32 oz sizes.

About This Product

 

Liquid Veal Calf Rennet;  Organic, non-FPC / non-GMO

 

Veal Calf Rennet can be used in making any type of cheese!

 

Traditional veal rennet, single-strength.  Avg 94% chymosin, 6% pepsin. Liquid form.

Preferred by some cheesemakers for aged cheeses (pepsin component may create desirable flavors and aromas in aged cheeses).

IMCU (international milk clotting units) = 205 (avg)

Characteristics:

  • Color                    Light Liquid, clear to amber
  • Chymosin              94%
  • Pepsin                    6%
  • Activity                  205  +/- 5% IMCU
  • Sodium Chloride      0%
  • Preservative Free
  • Non GMO
  • Organic

 

Available in 1 oz. , 4 oz, 8 oz, 16 oz and 32 oz sizes.    Wholesale Tab for GALLON

 

Home Cheese Making Usage: 

  • Use 1/4 Tsp for 1-2 gallons of milk
  • Use 1/2 Tsp for 3-5 gallons of milk

 

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

Industry dosage can vary due to Milk quality, pH, temperature, coagulation times.

Non-GMO

Store in refrigerator; do not freeze

 

 

ONE GALLON WHOLESALE SIZE IS AVAILABLE:   Click Here

 

Spec Sheet

FREE Shipping for orders $45 USD or more within the USA or Puerto Rico.   Select 'Canada' for shipping to Canada.

Other International shipping available.  Priority Shipping (2-3 Days average) available at checkout.  Call for overnight options.

What Our Customers Say

  • 5
    Rennet

    Posted by Peter De Rosa on 21st Dec 2023

    Great service !

  • 5
    calf rennet

    Posted by richard wizardry on 28th Apr 2023

    best rennet I have liked the best of what I have tried

  • 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/thecheesemaker.com: 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
    Rennet

    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
    Amazing

    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
    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!

  • 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.