Rennets Rennet is available in the following formats:
Liquid Rennet
For making larger quantities of cheese this liquid format is ideal.
This is packed in 1 litre bottles, and is normally used at a rate of 20-25ml per 100 litre of milk. The rennet to be used is added to 2-3 times is own volume of clean water, then added to the milk.
Rennet Sticks/ Capsules
The stick pack has sufficient rennet powder for 75 litres of milk and is ideal if you only want to make in small quantities as you can weigh out the required amount and the remainder can be stored in the fridge. Each stick contains 1.5 g of rennet powder.
To use a stick of powder it should be added to 30ml of clean water, mixed, and then to the appropriate quantity of milk.
The advantages of this system is that it is easy to add the correct quantity for smaller cheese makes,and there is less chance of contamination as you are working with a powder.
The rennet sticks are also preservative free.
Types of Rennet:
Both formats of rennet are supplied as:
Animal Rennet - Contains both Chymosin and Pepsin. (Data Sheet: Liquid)
Microbial Rennet - Derived from a fermentation of Mucor Miehel. (Data Sheet: Liquid)
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