Apr 23, 2009 · You need about 1/4 tsp rennet dissolved in 40 parts cold water for one gallon milk. In the US, rennet is standardized so 1 unit of rennet coagulates 15,000 units of milk in 45 minutes as 95 F. This is by weight. So if 1 gal of rennet weighs 9 lbs, it is enough to coagulate about 135,000 lbs of milk, which is about 15,900 gallons of cow milk.

Aug 28, 2009 · The basic idea is that the Junket/Rennet partially curdles the milk, making a custard base without the eggs or much cooking. Unlike liquid rennet, you can usually find Junket in the pudding section at most grocery stores. I haven't tried it, but liquid animal rennet would probably leave a little bitterness. Junket does not. This makes about 2 ...

Sep 6, 2010 · The term "rennet" can refer to any sorts of enzymes found in the abomasum, including chymosin and pepsin. What happened is that the founder oft the modern Chr Hansen (named of all things, Chris Hansen) was clever and devised an approach to create more shelf life stable and better quality rennet extracted from abomasums.

Apr 9, 2025 · i may be using too much, im definatly not using too little. i use 2ml liquid vegetable rennet in 6-10 litres and havent checked before 20 mins but at 20-30 mins i have always had clean break but have needed to let it sit to develop flavour (apparently) for up to an hour. next cheese ill check at 5 min intervals and see when the break kicks in.

Mar 31, 2025 · However, the rennet choice by itself does not influence final flavor, texture, and overall quality as much as milk and process. To give an example, about 90% of the commercial cheese produced is made with GMO rennet, and yet the differences are staggering in cheddar cheese alone among all the manufacturers.

Sep 6, 2011 · Rennet's effectiveness has many variables as it is dependent on i) milk's type (cow, sheep, goat etc), ii) milk's ingredients (animal feed, time in lactation cycle, antibiotics etc), iii) milk's pre-rennet treatment (skimming, raw, pasteurized, ultra pasteurized, UHT), iv) milk temperature when rennet added, v) milk pH when adding rennet (ie ...

Apr 8, 2025 · I believe 1 tablet rennet = 1 tsp liquid rennet. Generally speaking... 1 tsp = 64 drops ½ tsp = 32 drops ¼ tsp = 16 drops 1/8 tsp = 8 drops 1/16 tsp = 4 drops Some droppers are designed to give you a small drop size. Double that to get a normal drip size. If you are not sure just test it in a measuring spoon and count the drops.

Apr 7, 2025 · Quote from: narnia on November 14, 2015, 08:13:06 PM Quote from: Stinky on November 12, 2015, 06:06:39 PM There's no real benefit to using kid rennet over calf, unless you want to have an all-goat cheese.

Jun 14, 2009 · Unless you've got double strength rennet, in which case 1 tablet equals 1/2 teaspoon. As far as what type of rennet, that's a more complicated question, involving how many vegetarians you know, how sensitive you are to the bitter rennet flavor, how you feel about GMO foods (though I think very few home cheesemakers use GMO rennet), and how old ...

6 days ago · Not knowing what powdered rennet you are using,it's impossible to tell you. I just started using Walcoren powdered calf rennet. I use 1/16 th of a teaspoon to set 2 gallons of milk. ICMU 914 It is much better than the veg rennet tabs I was using. The milk sets up in the right amount of time compared to the veg rennet.