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Vegetable Rennet


Product Details

  • Brand : Mycoboutique
  • Origin : United States
  • Amount : 30 ml

This rennet is a double Strength for cheesemaking.


For transforming 250 L of milk into cheese. 1 ml per 10L of milk.


Directions for use Heat the milk to the desired renneting temperature. It is recommended to dilute 1 part of coagulant in 5-15 parts of water prior to use. Dilution water must have a pH <6.4 and be free of chlorine. If pH and chlorine are not under control, we recommend to mix 80% of cold water with 20% of cold milk, and use this solution for dilution. The diluted coagulant should be added immediately to the milk while stirring for 2-3 minutes to distribute the coagulant properly in the cheesemilk.


Water, Sodium chloride, Sodium benzoate E211 (<1%), Chymosin, Caramel Color (E150d)

Shelf Life and Storage Information

Will keep 12 months if stored properly at 4°C.

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