• Product of natural origin – natural rennet is an enzymatic preparation that contains chymosin (97%) and pepsin (3%), substances obtained from calf abomasa.
• No chemical additives – the product is free of any colourants and preservatives – thanks to using it, all the products reaching your plate will be healthy and made of proven ingredients!
• Universal – rennet is also suitable for preparing fresh and maturing rennet cheese types from fresh cow milk (also pasteurised at low temperature (up to 74°C)), goat milk, and sheep milk.
• Stable and firm curd – curdling (coagulation) of milk consists in its transition from liquid state into two fractions - curd and whey, as a result of casein precipitation.
• High efficiency – a single sachet of rennet is sufficient for about 20 litres of milk. Activity: 100 000 U (a single rennet portion coagulates 1000 L of milk).
• Discover the secret of home cheesemaking – choose high quality, proven products thanks to which you and your family and friends will enjoy healthy, fresh, and - most importantly - delicious and aromatic cheese!

Natural dried rennet obtained from chymosin and pepsin from calf abomasa guarantees successful cheesemaking! Make your own cheese and you will never again reach for those on the store shelves! Rennet will allow you to make both fresh and maturing cheese types from fresh cow milk (also pasteurised at low temperature of up to 74°C), sheep milk, and goat milk.  Rennet is very simple to use – a single 2 g sachet is enough for 20 litres of milk. The product does not contain any colourants or preservatives.

The shelf life period takes into account the possibility of transporting the product at a temperature below 30 ° C for up to 7 days.

Note!

The optimal range of milk Ph value for rennet to act properly is from 6 to 7. The product should be stored sealed tight in a temperature of 4-8°C.

How to use:

1. Calculate and measure the dose of rennet proportional to the milk quantity used (recommended dosage: 1 g per 10 L of milk).

2. According to the recipe used, add rennet at a right moment to the milk heated up to the temperature of 35-38 °C (you can find the detailed information in our cheese recipes).

3. Mix everything gently and leave it under cover for the curd to form, for about 45 minutes

Using rennet requires adding calcium chloride (CaCl2) in the amount of 10 - 100 g/100 L of milk, depending on the type of cheese prepared.

Activity: 100 000 U

Product efficiency: for 40 L of milk

Ingredients: natural calf rennet