My Account | Welcome, please Register or

Ask question

  • Vegetable Liquid Rennet 100ml

Vegetable Liquid Rennet 100ml

  • £8.29

  • Brand: Vik Cheese
  • |
  • Product Code: Vegetarian Liquid Rennet
  • |
  • Availability: In Stock



Shipping and couriers
Ask a question


  • VEGETABLE LIQUID RENNET 100ml  – Produced by the extraction of Cynara Cardunculus pistols and other macerated, filterated and concentrated vegetable coaugulants in order to obtain a liquid particularly suitable for milk cougarization. Like traditional Galium rennet, the casein Kappa decomposes into milk-containing casein micelles. Cougarization occurs because plant enzymes are able to modify the proteolytic colloid by allowing the flocculation of other protein components of the casein. Coagulant activity 1/6,000 so each one takes on average 30 g of Galium to curd 20/25 liters of milk (4 large spoons). Practical tests carried out with the help of the Cattolica del Sacro Cuore University of Piacenza tested a high quality cheeses and a yield of product equal to the ones carried out with animal rennet. Preserved at a temperature of + 4 ° C, does not undergo significant downtime until the expiration date.

Related Products

Lactoferm Liquid Rennet - 250ml

Lactoferm Liquid Rennet - 250ml

Lactoferm Rennet liquid 250ml ( Animal Rennet )Highly concentrated = 1/10,000. Store refrigerated!Do..

(8)

£22.39

Lactoferm Cheese Culture 5g

Lactoferm Cheese Culture 5g

Lactoferm Cheese CultureWhile it is possible to make your own home-made cheese without the usage o..

(3)

£7.99

Lactoferm Kefir Culture 5g

Lactoferm Kefir Culture 5g

Lactoferm Kefir CultureContent 5g. For 1 litre culture. One culture will be enough for around 15 lo..

£7.99

Lactoferm Powder Rennet - 25g

Lactoferm Powder Rennet - 25g

Lactoferm - Microbial Rennet1 g of powder is sufficient for 150 l milk.Microbial, highly concentrate..

(1)

£7.19

Powder Rennet - 5g

Powder Rennet - 5g

Powder Rennet 5 x 1g Sachets - 1g Sufficient for 100L of milk (10kg cheese)Microbial rennet is a e..

(6)

£3.99

Seasonings for Cheese - Chive

Seasonings for Cheese - Chive

Cheese and butter spices – Mix for Cheese – 25gReady-to-use spices mixtures, unsalted, ready for use..

£4.99

Seasonings for Cheese - Provence

Seasonings for Cheese - Provence

Cheese and butter spices – Mix for Cheese – 25gReady-to-use spices mixtures, unsalted, ready for use..

£4.99

Seasonings for Cheese - Garden Spices

Seasonings for Cheese - Garden Spices

Cheese and butter spices – Mix for Cheese – 25gReady-to-use spices mixtures, unsalted, ready for use..

£4.99

Seasonings for Cheese - Onion and Garlic

Seasonings for Cheese - Onion and Garlic

Cheese and butter spices – Mix for Cheese – 25gReady-to-use spices mixtures, unsalted, ready for use..

£4.99

Seasonings for Cheese - Nettle

Seasonings for Cheese - Nettle

Cheese and butter spices – Mix for Cheese – 25gReady-to-use spices mixtures, unsalted, ready for use..

£4.99

Seasonings for Cheese - Spicy

Seasonings for Cheese - Spicy

Cheese and butter spices – Mix for Cheese – 25gReady-to-use spices mixtures, unsalted, ready for use..

£4.99

Formaggi Freschi 10g - Cheese Culture

Formaggi Freschi 10g - Cheese Culture

Formaggi Freschi 10gRecipe: Pasteurize (optional) full fat milk 72° degrees C° for 15 seconds. ..

£5.69

Caciotta 10g - Cheese Culture

Caciotta 10g - Cheese Culture

Caciotta 10g- Cheese CultureCaciotta is a unique type of cheese made especially in the regions ..

£5.69

Formaggi  Stagionati 10g - Cheese Culture

Formaggi Stagionati 10g - Cheese Culture

Formaggi  Stagionati 10gRecipe: Pasteurize (optional) full fat milk 72° degrees C° for 15 ..

£5.69

Brie 10g - Cheese Culture

Brie 10g - Cheese Culture

Brie 10gRecipe: Pasteurize the milk for 30 minutes at 65° C, then cool to 38° C. Inoculate with the ..

£5.69

Camembert 10g - Cheese Culture

Camembert 10g - Cheese Culture

Camembert 10gRecipe: Pasteurize whole milk at 72° C for 15 seconds. When the milk drops to a tempera..

£5.69

Caprino Fresco 10g - Cheese Culture

Caprino Fresco 10g - Cheese Culture

Caprino Fresco 10gRecipe: Pasteurize the whole milk at 72° C for 15 seconds. When the milk drops to ..

£5.69

Primo Sale 10g - Cheese Culture

Primo Sale 10g - Cheese Culture

Primo Sale 10gRecipe: Pasteurize (optional) full fat milk 72° degrees C° for 15 seconds. When the mi..

£5.69

Robiola 10g - Cheese Culture

Robiola 10g - Cheese Culture

Robiola 10gRecipe: Pasteurize (optional) whole milk at 72° C for 15 seconds. When the milk drops to ..

£5.69

Stracchino 10g - Cheese Culture

Stracchino 10g - Cheese Culture

Stracchino 10gRecipe: Pasteurize whole milk at 72° C. When the milk drops to a temperature of 39° C..

£5.69

Taleggio 10g - Cheese Culture

Taleggio 10g - Cheese Culture

Taleggio 10gRecipe: Heat whole milk at 72° C for 15 seconds. When the milk drops to a temperature of..

£5.69

Mozzarella Fiordilatte 10g - Cheese Culture

Mozzarella Fiordilatte 10g - Cheese Culture

Mozzarella Fiordilatte 10gRecipe: At a temperature of 42° C. Add the culture for mozzarella, mix and..

(1)

£5.69

Ricotta 40g - Cheese Culture

Ricotta 40g - Cheese Culture

Ricotta 40gRecipe: RICOLAT allows to produce 100% of the ricotta present in the final processing wh..

£6.39

Plastic Cheese Mould 0.35kg

Plastic Cheese Mould 0.35kg

Cheese Mold - Cheese FormDiameter: 9.8cmHeight: 10cmCheese weight: 0.35kg ..

(1)

£1.79

Curd Cutter 25.7 x 11.3cm

Curd Cutter 25.7 x 11.3cm

Made of high quality cast aluminum with special food safe coating and stainless steel cutting wires...

(1)

£21.99

Plastic Curd cutter 20x15cm

Plastic Curd cutter 20x15cm

Plastic Curd Cutter For food useWidth: 20cmHeight: 15cm ..

£4.89

Reviews (1)

Ben 09/11/2017

Works perfectly following the instructions. Cheap and lots of it. I've used this to create 3 hard cheese to date, and by the looks of it, it's going to be good for another 100 more!
I've never used animal rennet so can't compare directly; this 5 star review reflects the result of this veggie rennet without comparison.


Write a review

Bad
Good

Tags: rennet