- If you have been using vegetarian rennet, which is 2o0 IMCU strength, calf rennet is slightly stronger than vegetarian rennet. If your recipe requires: 1ml of 200 IMCU vegetarian rennet, then add 0.8 ml of 200 IMCU Natural Calf Rennet for the same volume of milk clotting.
- Natural calf rennet (Bovine Calf)
- Liquid
- Strength – 280 IMCU. International Milk Clotting Units is the standard measure of the strength of the rennet
- High level of chymosin > 93% as the active component + 7% pepsin. Pepsin assists the cheese to age
- Calf rennet may be preferred by artisan cheese manufacturers because of the pepsin benefits
- Store in a cool dark place. The ideal storage temperature is 3 to 7°C. Containers should be kept closed. Do not freeze this rennet
- Renco Rennet is a purified and standardised solution of milk clotting enzymes extracted from the fourth stomach of suckling calves
- Normally, use rates are between 0.75 and 1.25 ml per 10 litres of milk (volume will vary according to the type of cheese being made and the recipe being used
- Coagulation, however, is influenced by such factors as seasonal variations affecting milk quality, additions of calcium chloride, pH or acidity variations, and the occurrence of inhibitory agents in the milk
- Excessive rennet addition or a little bit of extra rennet for good measure should not be practiced
- GMO Free
Rennet Liquid Calf Natural
$3.00 – $50.00