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Rennet Liquid Calf Natural

$3.00 – $50.00

  • 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
  • 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

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Cheesemaking

Thank you for Your Interest in a Cheesemaking Course

Making cheese prior to the course is not essential but it is very strongly recommended. I have found that over many years of providing cheesemaking courses, having some basic cheesemaking experience before you get to the course is an enormous help with taking in the information provided at the course.

To help you start to make cheese at home, there are several kits available, starting from $60 plus postage. Each kit has detailed instructions so that you can easily make lots of cheese in your own home, without having made cheese previously. See the range of available kits here. You can easily add to the kits once you have completed the course.

As an incentive to start making cheese, I am offering you a 5% discount on the price of any of the kits (excluding postage) - Just add the kit to your cart and use the code KIT at the checkout.

View the Cheesemaking Kits