Microbial rennet – Suitable for use in dairy production with those looking for a vegetarian friendly end product. Available in a strength of 375 IMCU (|International Milk Clotting Units), this microbial rennet suitable for all types of cheese making and for producing such desserts like Junket.

Microbial rennet is made up of the following:

Primarly water, secondly NaCl and finally and most importantly a single strain of Rhizomucor miehei enzyme.

Produced in the EU microbial rennet. Is firstly and most importantly GM free, secondly the 50ml bottle comes in a helpful dropper format for those making smaller volumes.

With an Industry standard sought after by most cheese makers both here and on the continent. Our rennet’s IMCU (international milk clotting units) of 375 means that, primarily 1ml of rennet will colt 3.75 litre’s of cows milk. Secondly just 4 to 5 drops are needed for volumes up to a litre of cows milk. Please drop us a message if you require further help. See the link below for PDF instructions on using rennet in various cheese styles & junket.

Cheese-Yogurt-Making offers traditional rennet in the following sizes  50, 200, 250 & 1000ml. however if your requiring larger sizes they are available, please contact us for more information.

Definition of Substances according to EU Regulation 1169/2011

According to the applicable European Legislation (Regulation EC No 1829/2003 of the European Parliament and of the Council of 22 September 2003 on genetically modified food and feed. Regulation EC No 1830/2003 of the European Parliament and of the Council of 22 September 2003 concerning the traceability and labelling of genetically modified organisms. The traceability of food and feed products produced from genetically modified organisms). The supplied product, firstly is neither GMO nor contains GMO, finally the ingredients themselves do not contain any genetically modified organism.

Firstly that there have been no genetically modified raw materials, used in any of it’s ingredients. Secondly nor have any of the production process involved genetically modified organisms. And finally within the production factory, none of the production process’s come in contact with genetically modified organisms. Leaving there no risk of cross contamination.