Rennet Tablets
Vegetable Rennet – 10 High-Strength Tablets
Reliable Coagulation for Consistent Homemade Cheese
These high-strength Vegetable Rennet Tablets are up to 10 times stronger than some other brands on the market—making them a powerful, dependable choice for home cheesemakers. Used in all our cheese kits and recipes, these tablets deliver precise and consistent results when making a wide range of cheeses, from fresh mozzarella to blue and camembert.
Made with microbial enzymes and completely free from animal products, these tablets are suitable for vegetarians and those looking for non-animal rennet alternatives. Each tablet is conveniently scored into 4 segments for easy portioning, allowing you to use only what you need. A ¼ tablet = ¼ teaspoon of liquid rennet, and should be dissolved in a small amount of non-chlorinated water before use.
Important Note:If you’re using store-bought pasteurised milk, especially milk that has been cooled and stored, you’ll need to add Calcium Chloride to restore its coagulation properties. This step is essential for successful curd formation in commercially treated milk.
Perfect for use in Green Living Australia cheese kits
30 Minute Mozzarella and Ricotta Kit
Beginner’s Feta Kit
Beginners Hard Cheese Kit
Camembert Kit
Italian Cheese Kit
Blue Cheese Kit
And all combination cheese kits
To preserve potency, store tablets in the freezer.
Whether you’re a beginner or a seasoned cheesemaker, these rennet tablets will help ensure your homemade cheeses are smooth, firm, and perfectly set—every time.
Additional information
| Weight | .01 kg |
|---|---|
| Dimensions | 1 × 4 × 10 cm |
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? Watch these short training videos from Green Living Australia?
