Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
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Customers like the quality, versatility, and ease of use of the rennet. For example, they mention it works well, is great for cheese making, and is very easy to use. Opinions are mixed on the value.
AI-generated from the text of customer reviews
122 customers mention110 positive12 negative
Customers are satisfied with the quality of the rennet. They mention that it works well, coagulates the milk, and produces great results. Some say that the process takes time, but the end result is worth it. Overall, customers are happy with their purchase and recommend it to others.
"...with the liquid rather than the tablets, although the tablets have a longer shelf-life (a few years compared to 8 or 9 months with liquid)...." Read more
"Worked perfectly. It says use double put I did what the recipe said to do just in case...." Read more
"...As directed, half-strength is just fine - I used full-strength in the first batch and got a considerably more rubbery cheese, though still yummy...." Read more
"...I was impressed by the curd yield despite using pasteurized milk without any additional calcium added...." Read more
31 customers mention31 positive0 negative
Customers find the rennet in the dishware plate versatile. They say it makes cheese making a pleasure, and is perfect for making mozzarella or other cheeses. Customers also mention that it works as expected and makes a ton of mozzarella.
"...But after using it my fears disappeared and I've had the best tasting homemade pizza I've ever made...." Read more
"...So yummy! This bottle says it's double strength, so we added half the rennet that the recipe calls for...." Read more
"...cheese, and used the amount specified in the recipe and the cheese came out great...." Read more
"...This rennet worked well and the cheese came out great." Read more
12 customers mention12 positive0 negative
Customers find the rennet very easy to use and has no trouble at all using it. They say it acted quickly when incorporated and makes cheese making simple and fast. Customers also mention that it works perfectly to make simple and easy cheese.
"very easy to use and is very concentrated" Read more
"I had no trouble at all using this...." Read more
"...Easy to use liquid acted quickly when incorporated." Read more
"...strength and works well using 1/2 of recipe requirement, but is really fast if one ignores that and uses 3/4 of the recipe requirement...." Read more
13 customers mention8 positive5 negative
Customers are mixed about the value of the rennet. Some mention it's a reasonable price, while others say it'd be better to buy a cheaper product made from fungus.
"...sourcing rennet locally, so I went for this since it was a pretty good price. It works great...." Read more
"Yes it's expensive but it doesn't take much to use in a batch of cheese so it will last..it truly does work I am glad I purchased it..it was my..." Read more
"...This will last me a LOOOONG time, and it was very inexpensive. I highly recommend this product!" Read more
With all the issues of today's society, the last thing I anticipated was a failure during the "relaxing" art of cheese making. Well BEHOLD....$40 worth of quality fresh milk has now become fodder for the worms of our compost pile! I've now spent nearly 20 years as a chemist, in that time one develops a sense of WHAT happened when things go awry....hence the animal rennet likely was contaminated or too dang old - let's hear it for the windfall benefits to our worms! ((No certified thermometers, stainless pots, stainless utensils, nor the family dog were damaged or injured during this sadly humorous yet honest cheesy rant))
We like to make our own cheese, but we generally just use an acid-set recipe for something simple like farmer’s cheese. Occasionally, we do like to make Mozzarella, and for that we need rennet. I feel like I have more control with the liquid rather than the tablets, although the tablets have a longer shelf-life (a few years compared to 8 or 9 months with liquid). The bottle looks small, but you only need 1/8 teaspoon to 1 gallon of milk because this is double strength. If your recipe calls for single-strength then you need to cut the rennet in half. Just be sure to keep it refrigerated.
We like a Mozzarella recipe we found on Epicurious a while back. I think it’s a little easier than some of the other recipes we've tried, and we almost always have good results. Here it is, if you’re interested:
Ingredients 1 Gallon whole milk (make sure it’s not ultra-pasteurized) 1/8 tsp rennet 1 ½ tsp citric acid 1 tsp salt
Directions *Dissolve the 1 ½ teaspoons of citric acid in one cup of water. *Combine the 1/8 teaspoon of rennet with ¼ cup water in another bowl. *Pour the 1 gallon milk into a large pot, and stir in the citric acid mixture. *Heat over medium heat until it reaches about 90 degrees F. *Remove the pot from the stove and stir in the rennet mixture. Stir gently in the same direction for about 30 seconds. *Cover the pot and let it sit undisturbed for 5-10 minutes. *Once you have a thick, gelatin coating on the top, use a knife to cut the curds into a checkerboard pattern (about ½” squares). *Put the pot back on the stove and, using medium heat, bring the temperature up to 105 degrees F. Stir gently a few times, but don’t break up curds. *Remove from heat and let it sit for another 5-10 minutes, stirring a few times. *Separate the curds from the whey (I save my whey for use in smoothies and bread-making), and sprinkle the curds with salt. *Heat another pot of water up to about 190 degrees F. Put the curds in a strainer and lower it into the hot water for 2-3 minutes. Fold the curds a few times and stretch (use gloves – they’re hot), then lower back into the hot water, repeating this until they become like elastic. *Shape the mozzarella into small balls (whatever size you like)
Worked perfectly. It says use double put I did what the recipe said to do just in case. I do not know if the animal version works better or not but I bought this simply because it is cheaper. But this does work none of the less. Usually anyone saying it doesn't could mean a bunch of different things. Like if they waited the right amount of time, right heat and things like that. Not the rennet's fault I can assure you.
For what's its worth the reason people purchase vegetable rennet vs. animal is because the process to get animal rennet isn't very "animal friendly". Basically they take it out of the baby cows stomach, only the baby's stomach acid has the enzymes that makes rennet. So in case you were wondering...
I'm a (very) novice cheese maker but this has worked perfectly in the two batches of fresh mozzarella I've made so far. As directed, half-strength is just fine - I used full-strength in the first batch and got a considerably more rubbery cheese, though still yummy. Once opened it has a seven-month refrigerator life but I doubt mine will last that long, even as little as this takes. I'll never be without it, and no more store-bought mozzarella!
The product arrived fresh and has so far been used in the creation of two batches of cheese that were both delicious. I was impressed by the curd yield despite using pasteurized milk without any additional calcium added. My only issue was the red plastic cap covering the opening was reluctant to stay on, and split on me after just a couple of uses. Now my Rennet wears a little tinfoil hat to keep it's contents inside. I would definitely consider reordering in the future, and perhaps storing in an alternate container.
I found this rennet to be very affective in the way I learned how to use it. Following is some basic instruction for making mozzarella cheese.
Prepare 1 and a half tea spoon citric acid mixed in a quarter cup of cool water, mix it with milk while heating (as described bellow).
Take One Gallon whole milk (not ultra pasteurized) in a pot and heat it up to 90 °F, turn off the heat source and mix in 12 drops of this liquid vegetable rennet.
Cover the pot and let it stay for an hour, then cut the curdle in to squares and heat the mixture (curdle and whey) to 110 °F in order to separate liquid from solids then shift the curdle to a colander, leave till water is drained out.
Heat the whey (not the curdle) to 185 °F degrees then transfer the curdle back into the whey and let it set in for 5-8 minutes then stretch till smooth and shiny.
At this point you can make small balls or any shapes you may like (wear food grade gloves to avoid burning your hands). Enjoy.
With all the issues of today's society, the last thing I anticipated was a failure during the "relaxing" art of cheese making. Well BEHOLD....$40 worth of quality fresh milk has now become fodder for the worms of our compost pile! I've now spent nearly 20 years as a chemist, in that time one develops a sense of WHAT happened when things go awry....hence the animal rennet likely was contaminated or too dang old - let's hear it for the windfall benefits to our worms! ((No certified thermometers, stainless pots, stainless utensils, nor the family dog were damaged or injured during this sadly humorous yet honest cheesy rant))
1.0 out of 5 stars
A Squirming FLOP!
Reviewed in the United States on August 9, 2020
With all the issues of today's society, the last thing I anticipated was a failure during the "relaxing" art of cheese making. Well BEHOLD....$40 worth of quality fresh milk has now become fodder for the worms of our compost pile! I've now spent nearly 20 years as a chemist, in that time one develops a sense of WHAT happened when things go awry....hence the animal rennet likely was contaminated or too dang old - let's hear it for the windfall benefits to our worms! ((No certified thermometers, stainless pots, stainless utensils, nor the family dog were damaged or injured during this sadly humorous yet honest cheesy rant))
I just started cheesemaking and this concentrated "vegetable" rennet product works really well. I am not sure whether the "vegetable" source refers to actual plant sources (e.g. thistle, fig etc) or whether they are using GMO bacteria (i.e. not really vegetable origin) with animal genes spliced in. I don't think this is the fungal Mucor derived rennet (which may produce bitter flavor in the cheese). The GMO bacterial rennet is what is most commonly used in the commercial cheese industry (better than killing calves, kids and lambs to extract the enzyme).