Description

Overview:

Microbial rennet is a modern (vegetarian) style of rennet used in 90% of UK cheese production. Separating the solids (curds) away from the liquid (whey). Cheese-Yogurt-Making’s Microbial rennet is GM free and has a strength of 200 IMCU. This product is not a watered down “essence”.

Usage:

Pairing our microbial rennet with any of our Direct vat culture’s opens up a whole world of cheese making.

Traditional desserts like junket, with just a little time one of the easiest desserts to make is as your finger tips. and are included on our instruction sheet.

Instructions:

Instructions are available below in pdf format for you to be downloaded or you can have them included with your order.

What is IMCU ?

IMCU, stands for International Milk Clotting Unit. which basically means the amounts of rennet enzyme needed to coagulate 10ml of reconstituted skimmed milk powder at 30°c in 100 seconds.

So that means 1ml of rennet will set 2Ltr’s of cows milk.

If your looking to use either sheep or goat’s milks please drop us a email with the link below for more information.

Postage:

Orders are dispatched via the Royal Mail for both our free &1st class UK delivery options. see our delivery information page for more details.

Storage:

When orders received place in fridge and store ≤8°c

Questions;

If you have any questions or require larger volumes  please drop us a message

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