NEW ENGLAND CHEESEMAKING Rickis Vegetable Rennet, 2 FZ

It is very effective and easy to use the instructions are clear and easy to follow.

I'm using it to make fresh cheese. only a few drops mixed with water is enough for one gal of milk. The instructions are very accurate. There is nothing to say against it. The price is fair.

No joke about this being double strength rennett. I'm a newbie cheese maker and this is my first purchase of rennet. Gosh what a difference it makes. Previously, I'd wait overnight for the curd to set up. Now I have to pay attention because it sets so quickly! It works just as it should. I like that it's vegetable based and organic. I made the mistake of using 2 drops when I should have only used 1 and have now learned my lesson on how powerful this rennet is.Tip: For making smaller batches using less milk or for a softer set requiring less than 1 drop of this double strength rennet, simply add the drop rennet to ¼ cup water and only add half of the rennet water to your milk. I divide the rennet water into a separate cup before adding it to the milk to avoid accidentally pouring too much. Just be sure the rennet is mixed thoroughly into the water before dividing.This stuff works well and will last a long, long time.

I normally make goat cheese with this rennet but this time I made cheese with cow's milk. It didn't turn out as good as when I used it with goat's milk. I don't know if this is normal or if I did something wrong. But I can recommend this product for goat's milk without any hesitation. Can't really indorse it for cow's milk.It sets up in about 15 minutes for goat's milk, the cow's milk was over 30 minutes and never gave me a good clean break in the curd. I will try again with the cow's milk and will update the review if anything is different.

I'm new to making cheese. This is my first month. This renet has been super. Be aware not to use chlorinated water with it. I just boiled my filtered water and keep a glass bottle of it available when I need it.

Lo mejor que e utilizado para cuajar 100 de 100

Works great!SuggestionsMake a small pen hole on top. To make cheese with this stuff, all you need is DROPS.1 qt of 100% milk is 3 drops at 18 hours wait time, about 80ish degrees. I leave it in a large very thick cooking pan with a lid in the sun on a warm summer day. Make sure the whole day stays below 98 f. If it is hotter than 98 f that day, put it in the shade.We broke all our cheese making down to 1 qt. We found it easier to work with. We keep the rennet in the fridge. Anything above 98 f with this stuff can kill the germs in this stuff. Shipping and everything for one bottle was $12.96.taste- my coworker says it is plain goat cheese - all we did is add 3 drops to milk and that is it. NEVER add salt until you are happy with the results. It will kill the rennet!I thought to try different things and see what we think! Enjoy!

First time making cheese. Tried this twice. My cheese book and YouTube videos state to put liquid rennet in and wait 12 hours. Both times cheese turned into rubber after I strained it and tasted awful. I'm not sure if it is because this is double strength, but if you are only making 1 Qt of milk cheese and you have to divide one drop into 1/8 (since 1 drop = 2 gallons milk) then it is pretty unusable to me.On directions, it says to use 1/3 of what recipe calls for and only wait 45 minutes to set. Why not just make normal strength stuff and give me less of a headache while learning how to make cheese.For some reason, there is no image of back label but states "this rennet is double strength +. Use 1/3 of what recipe calls for...1/6 tsp sets 2 gallons of milk in 45 minutes."