Liquid Rennet (2 oz) | Animal Rennet Coagulant for Cheesemaking| Milk Coagulant By Elo s Premium

Name: Liquid Rennet (2 oz) | Animal Rennet Coagulant for Cheesemaking| Milk Coagulant By Elo s Premium
Brand: Elo's Premium
SKU: CA-HO-AMC-B09B34W6BT
Price: 44.99 USD
Availability: InStock

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Liquid Rennet (2 oz) | Animal Rennet Coagulant for Cheesemaking| Milk Coagulant By Elo s Premium

Regular Price: US$53.99

Special Price US$44.99

Availability: In stock

Supplier: Elo's Premium

Category: Home & Garden Kitchen & Dining Kitchen Utensils & Gadgets

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Recommended By Cheesemakers

This is used by professional cheesemakers as well as DIY enthusiasts to produce consistent high quality cheese

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Wide Range of Applications

This liquid rennet can be used to make various cheeses- including Ricotta, Mozzarella, Paneer, Burrata, Cottage Cheese and More!

Cheese

Lock In Freshness

Our rennet comes in glass dropper for extended shelf-life. Store in fridge for maximum freshness.

homemade tofu

Ingredients

1/2 tsp liquid rennet, dissolved in 1/4 cup non-chlorinated water
2 gallons whole milk
1/8 tsp mesophilic culture
1/8 tsp thermophilic culture
1/8 tsp Geotrichum Candidum
1/8 tsp Penicillium Candidum
1/4 tsp calcium chloride in 1/4 cup non-chlorinated water (optional, for pasteurized milk)
Salt

How To Make

Brie Cheese

Ingredients on the right

Prepare Milk: Heat milk to 33°C (91°F). Add mesophilic and thermophilic cultures. Cover and let sit for 1 hour.
Add Molds and Coagulate: Add Geotrichum Candidum and Penicillium Candidum. Stir. Heat to 38°C (100°F). Add calcium chloride (if using) and dissolved rennet. Stir for 30 seconds and let sit for 30 min
Cut and Cook Curd: Cut curd into 1/2-inch squares. Rest for 5 minutes. Stir gently every 5 minutes for 30 minutes. Remove 2 cups of whey for brine.
Drain and Mold: Add 2 cups of 38°C (100°F) water to curds. Scoop curds into molds. Drain for 10 minutes, then cover to keep warm.
Flip and Drain: Flip molds every 2 hours for 8 hours. Let sit for another 3 hours.
Brine Cheese: Make brine with reserved whey, 2 cups cold water, and 6 tbsp salt. Brine cheese for 30 minutes, flipping halfway.
Age Cheese: Dry cheese, mist with mold culture if needed. Cover with damp cloth. Age in a cool place (15°C/59°F), flipping daily for 2 weeks.

100% SATISFACTION GUARANTEED- Every batch is carefully packed and inspected for quality and potency. Nothing ships unless it is 100% right. Order risk free with our 30-day money back guarantee. LONG SHELF LIFE- The product is stored in fridge prior to shipping; refrigerate the rennet after opening can ensure shelf life up to 1 year. MAKES LARGE QUANITY OF CHEESE- one ounce can be used up to 24 gallons of milk; adjust quantity on a smaller batch. 100% FOOD GRADE- Our non-GMO rennet is safe for cheesemaking and is beginner friendly. PREMIUM RENNET- One of the highest quality liquid animal rennet on the Canadian Market.