Description
Calf rennet 100 ml – liquid rennet for homemade cheese
Liquid calf rennet, made in Italy. The rennet has a strength of 1:10,000 and is suitable for cheeses with short, medium and long maturation. Rennet makes the milk coagulate so that it separates into curd and whey.
How to use the rennet
- Average dose: 3–4 ml per 10 litres of milk (approx. 30–40 drops)
- Milk temperature: approx. 36 °C
- If the curd is not firm after approx. 30 minutes, add a little more and wait another 20 minutes
How much rennet you need depends on several factors, such as milk quality, acidity, temperature and the type of cheese you are making.
Technical data
- Contents: 100 ml
- Type: liquid calf rennet
- Strength: 1:10,000
- Made in Italy
Frequently asked questions about calf rennet
How much rennet do I need for 10 litres of milk?
The average dose is 3–4 ml, or approx. 30–40 drops, for 10 litres of milk at approx. 36 °C.
What do I do if the curd does not set?
If the curd is not firm after approx. 30 minutes, add a little more rennet and wait another 20 minutes.
How much milk does the bottle cover?
At an average dose of 3–4 ml per 10 litres, 100 ml is enough for around 250–330 litres of milk.
Is there a vegetarian alternative?
Yes. We also stock vegetable rennet in 100 ml.
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