A Vegetarian Rennet suitable for vegan cheese.
Luckily, there has been much improvement over recent years, in microbial coagulants development. They no longer produce a slight bitter after taste. This is largely due to the characterisation and purification of secondary enzymes responsible for bitter peptide. Consequently, becoming possible to produce great tasting cheeses with microbial rennet. If storage of liquid vegetarian rennet is an issue, for instance in hotter climates, Moorlands stock rennet in tablet form.
An excellent vegetarian rennet for cheese, as well as the old fashioned pudding Junket. Supplied in various handy sizes to suit home, small scale and larger cheese producers. For directions, please follow instructions on product labels or according to your recipe.
Rennet is used in conjunction with cultures to make many of the familiar cheeses found in delicatessens, super markets, farmers markets and cheese being made in homes all over the world.
A helpful tip:- To help rennet dispersal, dilute rennet in a desert spoonful of previously boiled cooled water before adding to the warm milk (32c). * For making Junket, use 1 teaspoon of rennet, to a pint of milk and sugar to taste * Grated nutmeg sprinkled over the top, served with chopped, fresh fruit makes a Sunday lunch treat.
GM Free Suitable for Vegans.
Store in a fridge.