🧀 Elevate Your Cheese Game – Make Every Bite Count!
This Liquid Microbial Rennet is a double-strength, vegetarian milk coagulant designed for home cheese-making. With a user-friendly drop cap bottle, it allows for precise measurements, making it easy to create a variety of cheeses, including mozzarella, burrata, cheddar, and Monterey Jack. The product is non-GMO, gluten-free, and certified kosher, ensuring quality and inclusivity for all cheese lovers.
A**Y
Works very well
I recently tried this liquid Rennet brand for my cheese-making endeavors, and I couldn’t be more pleased with the results. As someone who is particular about using kosher ingredients, finding a reliable and effective rennet was essential.From the moment I started using this brand, I noticed a significant improvement in the texture and consistency of my cheese. The rennet performed exceptionally well, producing a firm and smooth curd that was easy to work with. The coagulation process was quick and efficient, allowing me to achieve the desired results without any hassle.Not only did the rennet meet my kosher dietary requirements, but it also surpassed my expectations in terms of performance. The cheese turned out to be rich in flavor and had a perfect texture, making it a hit among family and friends. The rennet was straightforward to use, with clear instructions that ensured a successful cheese-making experience.
M**S
Made From Mushrooms: Just As Functional As Regular Rennet!
This product liquid microbial double strength rennet is made from mycelium of rhizomucor miehei (not made from bacteria or mold). It’s kosher & perfect for any cheese making application!I suggest to save money, buy dry calcium chloride pellets (much cheaper than prepared calcium chloride solution) & make a 30% solution using a kitchen scale if using pasteurized & homogenized whole milk (ultra pasteurized milk cannot be used to make cheese, but calcium chloride restores calcium content lost when milk is pasteurized which is essential for curd formation & aids in curd formation in raw milk too!)Dissolve 18g of calcium chloride pellets in 60ml of non-chlorinated water. Look up calcium chloride instructions, dissolve 1/4 tsp CaCl solution in 1/4 cup non-chlorinated water & add to milk before warming.
D**H
Yogurt maker
Sturdiness, value for money, speed, ease of preparation
A**M
Coagulation within an hour.
Make certain you add Calcium Chloride to your milk before using this product.
A**A
It works
Its works alright but it is small
D**B
Another fine product
The microbial rennet arrived quickly and worked as expected for cheesemaking.
J**Z
I did cheese
I think is is a good product but expensive
P**N
Flavor in Mozzerilla cheese is great
I usually use animal rennet and was pleased to note a flavor improvement in my Mozzerilla
Trustpilot
3 days ago
5 days ago
