Microbiological rennet is a vegan enzyme preparation obtained by controlled fermentation of Rhizomucor miehei microbe strains. 

• Highly effective - microbiological rennet is an enzyme that allows milk to coagulate quickly and effectively, which is crucial in the cheesemaking process. 
• Vegan product - microbiological rennet is also recommended for vegans and vegetarians.
• Versatile use - microbiological rennet can be used to make a variety of cheeses, including those made from cow milk, goat milk and soy milk.
• Easy to use - the use of microbiological rennet is extremely simple, and the dose needed can be easily calculated depending on the amount of milk used for making the cheese.
• Safe for your health - microbiological rennet is a safe, natural food product that meets high quality standards.

Microbiological rennet is a vegetarian enzyme preparation that is used for quick and effective coagulation of milk during cheese production. Obtained through controlled fermentation of Rhizomucor miehei strains, it is a highly effective enzyme that can be used for producing a variety of cheeses from cow milk, goat milk or soy milk. It is safe for health, meets the highest quality standards and is recommended for vegans and vegetarians. Thanks to its dosage that is easy to calculate, as well as its simple method of use, microbiological rennet is the ideal solution for home production of cheese.

How to use:

1. Pour the milk into the pot, add calcium chloride in the amount according to the dosage indicated on the packaging, previously dissolved in a small amount of lukewarm, pre-boiled water, and stir thoroughly. Heat everything to 38°C.
2. Once the milk has reached the desired temperature, add rennet dissolved in a small amount of pre-boiled, cooled water. We recommend using 8-10 drops per litre of milk.
3. Mix everything gently and leave it under cover until the curd forms, for about 40 - 60 minutes.

You can find detailed recipes for different types of cheese in the Cheesemaking Calculator.

Additional remarks:

1. The optimal range of milk Ph value for rennet to act properly is from 6 to 7.
2. Activity - 10 000 MCU/ml

In order for rennet to retain its enzymatic properties for as long as possible, it should be stored at ≈ 5°C.