Description
Vegetable rennet 100 ml – liquid rennet with no animal products
Liquid vegetable rennet from the Italian manufacturer Enolandia for cheeses with short, medium and long ripening. The rennet has high coagulating activity and low proteolytic activity, which means it sets the curd well without breaking down too much protein. The product is thermolabile and loses its effect when heated.
The rennet contains no products of animal origin and no products derived from genetically modified organisms (GMO). It is therefore suitable for vegetarians and for different religious customs and traditions.
How to use the rennet
- The average dose is 3–4 ml per 10 litres of milk (about 30–40 drops) at about 36 °C.
- Dilute the rennet in cold water, or pour it directly into the milk.
- If the curd is not firm after about 30 minutes, add a little more and wait another 20 minutes.
- The amount needed depends on milk quality, acidity, temperature and the cheese you are making.
Technical data
- Contents: 100 ml liquid vegetable rennet
- Contains: sodium chloride, preservative sodium benzoate (E 211)
- Storage: room temperature
- Shelf life: best used within 30 months of production
- Manufacturer: Enolandia, Italy
Frequently asked questions about vegetable rennet
How much rennet do I need?
The average dose is 3–4 ml per 10 litres of milk at about 36 °C. A 100 ml bottle therefore covers 250–330 litres of milk.
Is the rennet vegetarian?
Yes. It contains no products of animal origin and no GMO.
What is the difference between vegetable rennet and calf rennet?
Calf rennet comes from the stomach of calves. Vegetable rennet contains no animal products and is suitable for vegetarians. Both set the curd.
How do I store the rennet?
The rennet can be stored at room temperature. Ideally use it within 30 months of production.
Related
Betaling
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.