Cheese Making

$125.00 HKD

This rennet is a Double Strength, organic, microbial vegetable rennet for cheesemaking. Browse our collection of cheese recipes.
- 1 fl oz. bottle
- Double strength
- No animal byproducts
- Yield: Each 1 oz. bottle contains approximately 6 teaspoons which is enough to set up to 48 gallons of milk. (1/4 tsp. will set up to 2 gallons of milk.)
- Gluten free, non-GMO.
- All ingredients conform to organic standards.
Double-strength microbial “vegetable” rennet derived from Mucor Miehei (Danisco Marzyme 55 PF), sodium chloride, acetic acid, sodium acetate.
Store rennet in refrigerator once opened. Will keep 4-6 months if stored properly.
Instructions for Using Organic Vegetable Rennet
- This rennet is DOUBLE STRENGTH.
- Use half as much as recipe calls for.
- Dilute required amount of rennet with 20 times its volume of cool, potable water.
- Immediately add into milk and stir for 2 minutes to uniformly distribute.

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Excellent emulsifier for melted cheese (prevents separation and oily consistency) Use as a pH...

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This is a Double Strength, cheese coloring. Browse our collection of cheese recipes.
- 1 fl oz. bottle
- Double strength
- Usage Rate: Add 10-15 drops per gallon of milk for a warm cream color. Use 5 to 10 times this amount if a strong yellow color is desired.
- Annatto extract, water, potassium hydroxide
Please note, most cheese will yellow a bit with age without the addition of coloring, this product should be used if the natural yellowing is not sufficient for your preferences. Be sure to add the coloring before Calcium Chloride and Rennet. Cheese Coloring should always be diluted with soft or distilled water prior to adding it to the milk. Do not allow the coloring to have contact with salts.

Additional Details About Annatto

Annatto is the common name for the colorant derived from the seeds of the annatto tree, Bixa orellana. A member of the family Bixaceae, Bixa orellana is native to the American tropics, but has been spread by cultivation to other tropical areas.

Annatto has been used as a colorant for foods, cosmetics, medicinal products and textiles. For the past 100 years in Europe and North America, it has been used to color butter, fats and cheese. Today, annatto is used in many food products in addition to dairy products.