Salami & Sausages
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Description
Not all rennets are made from calves’ meat. There is now a vegetarian option too. Vegetarian rennet serves the same purpose as “regular” rennet, to coagulate proteins in milk to make vegetarian cheeses. The difference is that vegetarian rennet is vegetable or microbial in origin. This is a coagulant made from a selected strain of the fungus Rhizomucor miehei. It is widely used in the commercial cheese making industry to coagulate the milk for cheese and junket making. It contains no animal tissue and is therefore particularly good if you would like to make vegetarian cheeses. This rennet is G.E Free.
- Strength = 240 IMCU/mL
- Use between 0.2 and 0.5 ml per litre of milk
- Dilute product in un-chlorinated water before adding to milk
- Store in the refrigerator
