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 - mic... more >
Microbiological rennet is a vegan enzyme preparation obtained by controlled fermentation of Rhizomucor miehei microbe strains.
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:
You can find detailed recipes for different types of cheese in the Cheesemaking Calculator.
In order for rennet to retain its enzymatic properties for as long as possible, it should be stored at ≈ 5°C.