Microbial Rennet Tablets for Cheese Making | Vegetarian Milk Coagulant | Vegan Cheese Making

I used this rennet for cheesemaking (mozzarella), I usually just use the junki one but I needed some animal free rennet so I tried this one out. I was a bit worried since a lot of comments mentioned it didn't properly separate the curds and whey when attempting to make mozzarella but I had no issues at all and the cheese tasted to me the same as it does with the animal rennet. If I had to guess I'd say if it isn't working for you you either: 1- Aren't diluting it properly in water as instructed. I just shook on and off for 15 minutes or until it was 100% disolved. 2- Aren't using the right type of milk. The vast majority of milk from your typical grocery (walmart, target, kroger..) is "Ultra-Pasteurized" which means at best you will make Ricotta but it won't work for any hard cheese. Make sure your milk is NOT Ultra-pasteurized and you should be fine (Sprouts reg whole milk is all iv'e ever used but I heard Costco milk also works)

used to use liquid... but the tablet is more shelf stable.. Ordering these from now on.

No issues. Fresh and worked great.

No tiene muy buena calidad pero funciona

Volveré a comprar estas pastillas para cortar la leche son muy buenas

Along with Instructions in package, i have also researched a little on web. I made first and second brew and they came out very good. Scoby from the package looked healthy and packaged well.

Good quality, it works as expected. The package was in excellent conditions and all the tablet bubbles were perfectly sealed. Would buy again.

I tried 2 times, I did according the recipe and did not work, did not courdled. I did not like it.

Il prodotto ha egregiamente svolto il suo compito. Ho fatto un test (che si può vedere in video) realizzando una mozzarellina partendo da un litro di latte vaccino intero: Ho utilizzato un ottavo di pastiglia per cagliare l'intero litro. Basta spezzare la pastiglia, ricavandone un quarto di pastiglia; sciogliere il quarto in 250g d'acqua mescolando bene; versare circa 60g di soluzione ottenuta nel latte portato a temperatura (32°) con l'aggiunta di un pizzico di acido citrico oppure del succo di limone. Una volta separata la cagliata dal siero basta cuocere con acqua bollente e formare la mozzarella. Consiglio a tutti di provare almeno una volta, può essere un'attività divertente e rilassante oltre che istruttiva per bambini, ma non solo. Ovviamente se volete realizzare mozzarelle per più persone vi conviene partire da molto più latte, al meno 4 litri; E a quel punto sarete pure facilitati nel procedimento, potendo usare un quarto intero di pastiglia senza fare ulteriori divisioni.

Excellent product, should try it

Great quality

Este cuajo microbiano es muy útil. Mi esposa está encantada y esta haciendo varios tipos de queso.

Works a treat - exactly as described.