Rennet Liquid Drops
Liquid Rennet – Vegetarian-Friendly Coagulation for Cheesemaking
Craft perfect curds with our Liquid Rennet – a reliable, vegetarian-friendly enzyme designed to coagulate milk for a wide range of cheeses. Whether you’re making a classic hard cheese or experimenting with new textures and flavours, this rennet delivers consistent results every time.
With a recommended dosage of just 2 ml per 10 litres of milk, it offers precision and efficiency. For best results, dilute the measured rennet with about 10 times its volume in cool, boiled water before gently stirring into your milk for no more than 3 minutes.
Suitable for vegetarians and easy to use, this rennet is a must-have for home and artisanal cheesemakers alike.
Additional information
| Weight | N/A |
|---|---|
| Size | 50 ml |
Vegetable Rennet – Essential Enzyme for Perfect Curd Formation
Vegetable Rennet is a natural, enzyme-based coagulant used to transform milk into curds and whey — a crucial step in the cheesemaking process. Derived from microbial or plant sources, it contains chymosin, the same powerful enzyme found in traditional animal rennet. Chymosin acts on the milk protein casein, triggering a chain reaction that causes the proteins to bind and form a soft gel, trapping fats and solids within. This enzymatic action mimics the natural digestion of milk in the stomach, but in a controlled, food-grade form suitable for vegetarian cheese.
Rennet coagulates milk in two distinct phases. First, the enzyme unbalances the k-casein structure, aided by calcium, leading to the formation of a gel. Next, the casein proteins aggregate and form a firm, stable curd — the foundation of your cheese. For best results, milk must be at the proper temperature and pH to allow the enzyme to work effectively.
Heat-treated or pasteurised milk can affect this process. Milk heated above 65°C starts to lose its coagulating ability, and UHT milk (heated above 90°C) becomes unsuitable for cheesemaking. If using cold-stored, pasteurised milk, such as supermarket milk, the addition of calcium chloride is essential to restore the balance of soluble calcium, improve rennet activity, and ensure a strong, reliable curd.
Whether you’re making cheese at home or on a small scale, Vegetable Rennet is a vital ingredient for transforming fresh milk into delicious, artisanal cheeses.
Do you want to learn more abour cheesemaking? Watch the short training videos from Green Living Australia.
