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Animal Rennet - 50ml Cheese Making
by Homestead Farm Supplies

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It is from a cow.
Kind regards

By Homestead Farm Supplies SELLER on 19 July 2017
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Hello, No question is stupid. I am using the rennet to thicken up my 'Quark' mixture. I add it to the milk when I make 'Quark' but I also use some buttermilk. I find it works a treat. The 'cheese' is a soft cheese, not a hard one. I don't think this product is the right one for making really hard cheese if that is what… see more Hello, No question is stupid. I am using the rennet to thicken up my 'Quark' mixture. I add it to the milk when I make 'Quark' but I also use some buttermilk. I find it works a treat. The 'cheese' is a soft cheese, not a hard one. I don't think this product is the right one for making really hard cheese if that is what you are trying to make. I don't heat the milk for this, it's not necessary. About 2 litres of milk make a good 750 grams of 'Quark' see less Hello, No question is stupid. I am using the rennet to thicken up my 'Quark' mixture. I add it to the milk when I make 'Quark' but I also use some buttermilk. I find it works a treat. The 'cheese' is a soft cheese, not a hard one. I don't think this product is the right one for making really hard cheese if that is what you are trying to make. I don't heat the milk for this, it's not necessary. About 2 litres of milk make a good 750 grams of 'Quark'
By R.M. on 24 July 2014
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Yes. I have used this rennet to make junket. The recipe I use is one teaspoon of rennet to one pint of Goats' milk. I usually add a little flavouring such as Vanilla extract. The milk should be at body temperature, in other words a similar temperature to a baby's bottle feed. I stir the rennet in first immediately foll… see more Yes. I have used this rennet to make junket. The recipe I use is one teaspoon of rennet to one pint of Goats' milk. I usually add a little flavouring such as Vanilla extract. The milk should be at body temperature, in other words a similar temperature to a baby's bottle feed. I stir the rennet in first immediately followed by my flavouring. I make it in a glass bowl and place it in a warm room and cover with a tea towel. The recipe instructions say it will be ready in two hours. I have not found this to be the case, it needs much longer. I leave for eight hours. Do not disturb it by moving or stirring it, leave it strictly alone. Although I use Goats' milk I am sure it could be made with cows milk also but in either case it must be full cream milk, not skimmed or semi skinned. Do not expect a rigidly set dessert, the end product is very delicate and surrounded by whey. This can be gently spooned away or the bowl gently tipped to the side to pour it off. It is also worth noting that the whey need not be wasted either. It could be collected and chilled for drinking or added to a soup. I hope you find this useful. I had a couple of failures initially but I still occasionally make it. However, I now mostly make Kefir with live Kefir grains. see less Yes. I have used this rennet to make junket. The recipe I use is one teaspoon of rennet to one pint of Goats' milk. I usually add a little flavouring such as Vanilla extract. The milk should be at body temperature, in other words a similar temperature to a baby's bottle feed. I stir the rennet in first immediately followed by my flavouring. I make it in a glass bowl and place it in a warm room and cover with a tea towel. The recipe instructions say it will be ready in two hours. I have not found this to be the case, it needs much longer. I leave for eight hours. Do not disturb it by moving or stirring it, leave it strictly alone. Although I use Goats' milk I am sure it could be made with cows milk also but in either case it must be full cream milk, not skimmed or semi skinned. Do not expect a rigidly set dessert, the end product is very delicate and surrounded by whey. This can be gently spooned away or the bowl gently tipped to the side to pour it off. It is also worth noting that the whey need not be wasted either. It could be collected and chilled for drinking or added to a soup. I hope you find this useful. I had a couple of failures initially but I still occasionally make it. However, I now mostly make Kefir with live Kefir grains.
By Searcher on 20 March 2015
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Yes you can do mozzarella with this rennet. Apart milk, you won't need anything else for mozzarella. Very nice to work with.
By Christophe Borel on 18 March 2017
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