Liquid Rennet - Animal Rennet for Cheese Making

Everything I add a drop of this to turns instantly to cheese. It's crazy. Even other items besides dairy.Trees: cheeseRocks: cheeseMy neighbor's dog: cheeseUncle Steve: CheddarBut add it to existing cheese: rocket fuel.It's true. It's what the Amish use in their wooden jets.

Excellent product. I used it to make my Romanian-style feta. Started with 2 gallons of milk, fortified with 1g calcium chloride (I use pellets, dissolved in a quarter cup of distilled water then added to the milk). Heated the milk to 36°C (97°F), added half a cup of active cultures yogurt and let sit for 15 min, then added 3ml of the rennet diluted in 1/4 cup water. After 1h the milk was nice and curded, and the cut curds were nice and firm, easy to ladle off. I'm quite pleased with this product.In case you want the rest of the recipe for my feta, the curds were strained through muslin, then the curds bag was placed in a round wire basket about 6 inches wide and 4 inches deep (originally from a deep fryer) and pressed overnight with a round stone and a 1-gallon water bottle on top, for a total weight of about 12 pounds. The cheese was removed from the press the next morning, and placed in a saturated brine for a few days (up to 2 weeks), turned over every day because the cheese floats on the brine - to ensure contact on all sides. The result is "telemea", a lightly salted, firm and non-crumbly feta.

I purchased this from a third party vendor - not New England Cheesemaking - and it worked okay for one recipe, then it failed for three straight. As a new cheesemaker, it took me a few tries to eliminate other variables in the recipes I was working with and identify that the rennet was the issue. If you go to the New England Cheesemaking website, you will find an easy test that will tell you whether or not your rennet is active. I would recommend purchasing directly from New England Cheesemaking to ensure a fresh, active product. Lesson learned.

Great product. But I now order this direct from NECM, because I have received this product from other sellers, and it looked strange... wrong color etc. This is a perishable product! Too much work, time and cost goes into making cheese to take a risk that a third party is not handling perishables properly...

I have attempted to make mozzarella 5 times now with this, and have to conclude that the rennet I was sent is either faulty, old, or otherwise bad. I have used a range of milk varying from raw grass fed milk right from a nearby farm, regular whole milk (not UHT!), and organic whole milk (also not UHT), and everything is great up until the step where I mix in the rennet. It just doesn't separate the curd and whey very well at all, and the best I can manage from that point on is ricotta. I'd suggest buying rennet locally at a store near you where you can vouch for its effectiveness or work to get an exchange if there's an issue.

The shipping took a long long time. I know we’re in a pandemic, but this is something that should have been shipped faster. That being said, it still arrived in great condition and it made really good cheese. We didn’t get sick so far. I just hesitate to buy it again if the shipping takes this long. It was a gamble whether this would be good still or not. It took a week, and it was unrefrigerated that whole week. I may buy it again after the pandemic, but not willing to take that gamble again. I do have to admit though, it made really good cheese. Half of me just worries about if it’s still good or not after shipping took so long. That’s all.

to make this shortthe Liquid Rennet didn't reactso I lost 3 gallons of milkand because thatI give up to my homemade cheese experienceUPDATE 4/25/2020Good Alternatives that can achieve the same result as rennetinclude vinegar and lemon juice.I'm going to try again with Lemon Juice

Bada-bing! This is the stuff I have been looking for. Milk in my area has been at a great price lately and I wanted to figure out a way to take advantage of that. The kids have been eating a lot of cereal, but that isn't a great long-term solution. So, I decided to try making some cheese. I tried the store bought "rennet" tablets recently. But, they only made something almost like yogurt, but not as good. There were no solid curds. I needed to do some research. Liquid animal rennet is what everyone raves about. I found this rennet and it arrived in the time promised. I followed an easy online recipe for 30-minute mozzarella, I was able to get a huge chewy ball of mozzarella cheese. All I needed was milk, citric acid (used in canning and pickling), this rennet, and some cheese salt (super-fine salt). It did take more than 30 minutes. Probably an hour with cleanup. But, this stuff caused the curds to form! I am looking forward to making more mozzarella cheese and maybe even explore into the further reaches of homemade cheese while the price of whole milk is at a great price.

I'm awful at making cheese but this rennet seems to work quite well.

Follow instructions, use calcium chloride on store bought milk, few drops works real well, will last for long time!

Thought It was defective. Turns out it was me. Misread the recipe. Made cottage cheese the other day. Turned out well.

It seems to work well, maybe a little too well. For 2 gallons of milk, I need 1/2 tsp of this rennet. You get a lot of rennet and you pay a lot as well.

Arrived with a broken seal and leaked. Not sure if I should use it as its for making cheese you eat. Probably will return it, too bad really wanted to make cheese this weekend.