Animal rennet is perfect for cheese, of course, but also the old fashioned pudding called Junket. Supplied in various sizes, ensuring there is a quantity to suit everyone. From the home cheese maker, right up to a small scale producer. For bottles over 60ml, adding a 5ml syringe to your order maybe useful.
Animal Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, animal rennet contains other enzymes, such as pepsin and a lipase.
Rennet has traditionally been used in cheese making to separate milk into solid curds and liquid whey. Animal rennet from calves has become less common for this use, in favour of plant and fungi derived alternatives. On this web site we stock the three main rennet types. Animal and Vegetarian liquid rennet and Microbial rennet tablets, being particularly useful in hotter climates where storing and using liquid rennet can sometimes be an issue.
For directions, please follow instructions on product labels or according to your recipe.
To help rennet dispersal, dilute rennet in a desert spoonful of previously boiled cooled water before adding to the warm milk (32c). Recommended storage is a fridge. * For making junket, use 1 teaspoon of rennet, to a pint of milk and sugar to taste *
My mother use to grate nutmeg over the top, serving the Junket quite often with fresh fruit.