Vegetable Rennet - 10 Tablets

Vegetable Rennet - 10 Tablets

Please note: All store-bought bottled milk will need some calcium chloride.

Pasteurisation and milk's subsequent cooling and cold storage reduce the rennet coagulation properties. The addition of calcium chloride assists in reversing this change and is required in all heat-treated and then-cooled milk, such as commercially pasteurised milk.

In a perfect world, milk should be pasteurized immediately before cheese making and not stored cold before use. If this cannot be achieved, then calcium chloride can be used.

Rennet tablets are used in

• 30 Minute Mozzarella & Ricotta Kit
• Beginner's Feta Kit
• Beginners Hard Cheese Kit
• Beginners Hard Cheese Kit / 30 Minute Mozzarella & Ricotta Combo Kit
• Camembert Kit
• Italian Cheese Kit
• Blue Cheese Kit

These tablets are made with microbial enzymes which contain no animal products. Each tablet is scored into four segments for ease of use.

For home cheesemakers, 1/4 of a rennet tablet is equivalent to 1/4 of a teaspoon of liquid rennet, which should be dissolved in a small amount of non-chlorinated water before adding it to your inoculated milk. For a detailed understanding of how rennet works, refer to Valerie's book, Home Cheese Making in Australia.

Our experience is that the shelf life of these tablets will be increased dramatically if kept in a freezer.