QSO Vegetable Rennet Tablets - Strip of 10 Tablets

You won't use a whole tablet to do a gallon of milk, and I see a lot of reviews grumbling about how difficult these are to cut. Do yourself a favor and get a pill cutter in the pharmacy section. Works perfectly! Now on to the product. Full disclaimer - this was my first attempt at making cheese, so I'm not sure if my milk wasn't great for it or if my technique was off, but I originally used a quarter tablet (crushed) for my gallon of milk as directed. After ten minutes, I barely saw any reaction. I ended up using another quarter tablet (for a total of a half tablet), and another ten minutes later, and I was in business. It was really crazy to learn that cheese isn't often "vegetarian" due to the rennet. I'm not a vegetarian, but reading what traditional rennet is, I was a bit turned off. I was thrilled to find this vegetable based version as I delve into this. Overall, I'm please and excited to try again.

I used this to make Mozzarella cheese it works well with no problems at all. Cheese taste wonderful and was easy to use. Expiration is two a year out which is a great leaving lot of time to use them up. If you are planning to cut these I would use a pill cutter it makes it easier and gives a cleaner cut. There are guide lines for cutting but a pill cutter makes it easier. The recipe I used didn’t come out just like the picture showed but I believe since this was my first time it was my mistake. I do not believe it was the tablets but I will adjust to half a tablet next time and see if that makes a difference. I have placed the left over tablet in a zip lock page to keep it fresh and clean. That seems to work great. For my first time I found these tablets to work great, even though it didn’t look like the picture it showed in the recipe it turned out wonderful and taste wonderful. I am very please and will reorder when I need to.

"Calidad excepcional:" He probado varias marcas y estas pastillas de cuajo son realmente potentes. Logré una cuajada firme en menos de 45 minutos. Lo que más me gustó es que no dejan ningún sabor residual amargo ni químico; el queso quedó con un sabor puro y natural, justo como el de campo. ​"Mi método para el éxito (Tips):" Para los que están empezando en la quesería casera, esto es lo que mejor me funcionó: ​La disolución: No lances la pastilla directo a la leche. Disuélvela primero en un cuarto de taza de agua fría. Asegúrate de que sea agua filtrada o hervida (el cloro del agua del grifo puede matar la fuerza del cuajo). ​Temperatura clave: Calenté la leche a unos 32°C - 35°C (90°F) antes de añadir el cuajo. Es el punto exacto donde mejor reacciona. Mezclar: vierte la pastilla ya disuelta en la leche, y con un cuchillo empiezas a revolver hasta que veas que se forman grumos, esta es la señal de que ya empezóa cuajar, liego tapas bien la olla y la dejas reposando por 20 minutos, luego cuelas y pones sal al gusto. ​"Rendimiento:" Utilicé solo media pastilla para 1800 ml. de leche entera y la fuerza fue increíble. Como pueden ver en la foto, el bloque de queso salió con una textura firme pero suave, ideal para desmoronar sobre tacos o comer con arepas. ​"Veredicto:" Si extrañas el sabor del queso artesanal de tu país, estas pastillas son la solución. Vienen bien selladas y mantienen su efectividad por mucho tiempo. ¡Vale cada centavo!

I use this to make cheese and it was just perfect. The only thing that is a bit annoying is when I cut the tabs (because I only need 1/4 of it for each batch) they tend to mostly crumble so I have to guess what 1/4 of the tablet is.

It worked! First time cheese maker Was able to get a lot of extra milk so not to waste, I made cheese! Always wanted to make cheese but was scared of the process. Also didn’t want to use sheep stomach juice in the cheese. So when I found a vegan alternative I tried it and it worked. Must follow a good recipe, Pay attention to temperatures and procedure, not hard at all. Did it three times so far and the mozzarella came out better and better. Do it

I was recently introduced to making cheese when a friend insisted we try it as an accompaniment to some homemade tacos. We made queso fresco and it turned out amazing! It was so good and absolutely made the dish, this just got me hooked. After deciding that mozzarella was the next step I set about doing some research and figured out everything you need. These are a necessity and worked exactly as advertised, I was able to make some delicious homemade mozzarella. Highly recommended!

Item description and picture for rennet tablets do not match what I've got in the mail! The blue box "+QSo" brand clearly shows Contains:100 tablets. So, I 've assumed I've bought 10-pack x 10 tablets per pack. I've got only 10 tablets of different brand not sure which one as there are "EL CUAJO de Marca", Danisco and Marshall trademarks on the package with a big sticker covering almost all tablets! The link "Report incorrect product information" on the page doesn't work! Very disappointed! Could not refund as the product is not returnable.

I purchased the rennet from Amazon prime. They worked OK😝 ... However, I had to use 2x the amount in my recipe and still it didn't get close to Mozzarella. 😠 Annoying to say the least. I used full fat milk that wasn't overly processed. I followed the mozzarella recipe exactly. Got some excellent ricotta. I would prefer to use liquid, from a calf, or a good veggie based rennet for cheeses. Be sure & use a really good rennet. I put the remaining rennet into the freezer. The tabs were a pain 2 cut too.

مكتوب ١٠ قطع وهو قطعة واحدة فقط

Very good result

Es un timo, 4 litros de leche sin cuajar ni siquiera cuajada sale . Dice que para 50 litros .No comprarlo

Je viens de recevoir ce produit et je ne l’ai pas encore utilisé mais je suis très déçue de voir que la date de perumption est en février 2019. 3 mois pour l’utiliser. Je trouve ça trop court.

I'm in Japan and having problems getting liquid microbial rennet to work properly. After throwing out 12 liters of milk, I decided to try tablet form instead. Bingo. They worked just as they should. Maybe the shock of air freight is too much for the liquid form? I don't know. Anyhow, these will be my go-to solution for cheesemaking in the future.