Liquid Rennet - Animal Rennet for Cheese Making (2 oz.)

Arrived fresh. Works well.

I have used this in the past and I have been very happy with it.I look forward to making cheese again with it.

A quality rennet. Makes excellent cheese with good coagulation and texture.

I use this to make my goat milk cheese. Good stuff

Good product

Works well. Easy to use.

Excellent product. I used it to make my Romanian-style feta. Started with 2 gallons of milk, fortified with 1g calcium chloride (I use pellets, dissolved in a quarter cup of distilled water then added to the milk). Heated the milk to 36°C (97°F), added half a cup of active cultures yogurt and let sit for 15 min, then added 3ml of the rennet diluted in 1/4 cup water. After 1h the milk was nice and curded, and the cut curds were nice and firm, easy to ladle off. I'm quite pleased with this product.In case you want the rest of the recipe for my feta, the curds were strained through muslin, then the curds bag was placed in a round wire basket about 6 inches wide and 4 inches deep (originally from a deep fryer) and pressed overnight with a round stone and a 1-gallon water bottle on top, for a total weight of about 12 pounds. The cheese was removed from the press the next morning, and placed in a saturated brine for a few days (up to 2 weeks), turned over every day because the cheese floats on the brine - to ensure contact on all sides. The result is "telemea", a lightly salted, firm and non-crumbly feta.

It says that 5ml (1/2tsp) is enough for 2 gallons of milk, but that’s not true. I first used that and no, a bit more is needed (like 7ml or 8). Considering that the entire bottle is 60ml, at the end, you realize that is very expensive for the quantity of liquid that comes in the bottle. Is not worth it. Yeah, it gets the job done (adjusting after the first use, obviously) but not worth the money. I do not recommend. Bad value for the money. I founded other options that brings 500ml at 40$ (same active principle, same proportions of use). Much better than this.