cheesemaking.com 1 X Organic Liquid Vegetable Rennet, 2oz.

I had tried this rennet with cow milk and it didn't work at all I needed to put vinegar to collect the cheese. While when I used it with buffalo milk it was amazing and given all the cheese as a cube. I don't know if someone faced sae problems

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

Great rennet to make fromage blanc in my cheese maker, but I would really like to know what veggie they use to make this vegetable rennet. Anyway. They say it is very powerful and that you should use only half of the recipe. It actually depends on the recipe according to me. I put 4 drops in one liter whole milk I left in my cheese maker for 12 hours and my fromage blanc was great. When I redid four more fromage blancs I used only 2 drops for 1 whole milk liter and all the "petit lait" or whey I had, and let the blend rest in my fromagere at 35 degres for 8 hours: the result was mixed. My fromage blanc was very liquefied even after 4 hours in the fridge: I suppose you need to experiment and practice again and again to know the product better. That being said I am so happy I can eat a real home made fromage blanc here in the US that I am sure I will buy this vegetable rennet in the future if they keep on with their reasonable price.

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.

Works great! Suggestions Make 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!

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.