Strong Vegetable Rennet for Cheesemaking
The Culture Cupboard® five-pack of Vegetarian Rennet contains five sachets; each makes 6 litres (6 quarts) of milk into a wide range of soft and hard cheeses. We use this rennet because it creates no bitterness in the finished cheese and it is also the rennet of choice for several of our favourite artisan cheesemakers.
Dissolve this strong vegetarian Rennet in cold, unchlorinated water and add to milk to coagulate it into firm curds, according to your recipe. For recipes see our âHow To Makeâ range of cheesemaking recipe books.
Ingredients: GMO-free Maltodextrin, Vegetarian Rennet (fermentation produced milk clotting enzyme).
Net WT: 10 g (0.35 oz)
Contains: 5 Packs
Cultures: Each pack coagulates up to 6 litres (6 quarts) of milk
Storage: Refrigerator
COO: Made in from imported ingredients