🧀 Unleash Your Inner Cheesemonger!
Vegetarian Rennet is a specialized coagulant designed for cheese-making, offering ten tablets that allow you to transform milk into curds effortlessly. Each tablet can set up to one gallon of milk, making it a versatile choice for both novice and experienced cheese enthusiasts. With a commitment to vegetarian ingredients, this product ensures a guilt-free cheese-making experience.
M**M
Works perfectly
Works as expected if used according to manual. Prepare cultured milk using some youghurt or kefir starter, set it to 35 degrees Celcius and add 1/2-1 tablet previously dissolved in warm water. In 30 minutes or less, all milk will be coagulated and ready to make cheese. Most mistakes are made when added to too hot or cold milk. I am using InstaPot Youghurt program. See the picture
M**Z
Quiere hacer su propio queso este cuajo es el ideal
El cuajo veterinario es un producto enzimático utilizado principalmente en medicina veterinaria y en la industria láctea para la coagulación de la leche, especialmente en la fabricación de quesos. Su origen puede ser animal, vegetal o microbiano, aunque el más tradicional es el cuajo de origen animal, extraído del estómago de rumiantes jóvenes (como terneros o cabritos).Nombre común: Cuajo veterinarioPresentación: Líquido, en polvo o pastillasUso principal: Coagulación de la leche (uso zootécnico y agroindustrial)Características:Contiene enzimas como la quimosina y la pepsina, que actúan descomponiendo las caseínas de la leche y facilitando su coagulación.Es fundamental en la producción artesanal o industrial de quesos.En veterinaria también puede utilizarse en investigaciones digestivas o fisiológicas en animales rumiantes.Ventajas:Alta eficacia en la coagulación de la leche.Permite obtener productos lácteos de mejor textura y sabor.Las presentaciones comerciales suelen estar estandarizadas para facilitar su dosificación.
T**R
Use for cheese making
We are experimenting with making our own cheese and did not want to purchase the non-vegetarian rennet. So we decided to purchase this and are very happy that we did. There are plenty of tablets in here because you only use 1/4 of a tablet per gallon of milk. The price was reasonable and we have enough for quite a few times that we will be making cheese. We used it to make mozzarella cheese.
C**O
Works
Works fast and makes my cheeses firmer than other ways. So far this works for me.
B**Y
Para hacer queso son muy buenas
Muy buen producto para hacer queso
A**S
Excelente 👌
Son lo máximo
F**A
Didn't coagulate my milk
***EDIT: I contacted the seller they were very kind and refunded me. So, don't feel discouraged from the bad reviews, you may have good results unlike me, but, if not, you know you are dealing with a honest seller.I heated up 1 gallon of non uht whole milk to 98.6°F (37°C), then added a tablet that I previously dissolved in the same whole milk. I stirred for 3 seconds and left the milk undisturbed. Closed the lid, put a cloth on top of it. After one hour the milk looked denser but not a single curd formed. Very disappointing.If this happens to you, don't throw away the milk, make Paneer cheese. Heat up the milk to a boil, add 3 tbsp vinegar for each gallon of milk. Stir, let the milk curd until you see a greenish whey. Turn off the stove and transfer the curds in a cheese cloth. Press - the more you press, the harder the cheese. It will be ready to eat after 20 minutes and will last 2 days in the fridge. This explanation gives you a rough idea of how to make Paneer, but there are many recipes online. Hope you won't need it and you are luckier than me.
K**H
Poor directions
No measurements
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3 weeks ago
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