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Artisanal Calf Rennet - Natural Probio
Artisanal Calf Rennet - Natural Probio
Artisanal Calf Rennet - Natural Probio
Artisanal Calf Rennet - Natural Probio
Artisanal Calf Rennet - Natural Probio
Artisanal Calf Rennet - Natural Probio
Artisanal Calf Rennet - Natural Probio

Artisanal Calf Rennet: 50 ml for 500 L of Ultra Natural Homemade Cheese

16,90€

Natural Probio
SKU PRESURE-50ML Category
Natural Probio

Description

For homemade cheese

Liquid calf rennet, high strength

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Natural Probio liquid calf rennet is a natural enzyme coagulant at high strength (1:10,000) for homemade cheese and dairy. With 50 ml you can set up to 250-500 L of milk, with precise dosing and high yield.

Careful shipping in 24/48h Quality guaranteed Human support
Homemade cheeseFresh, aged, ricotta and curds.
High strength1:10,000, precise and repeatable dosing.
Large yield50 ml for about 250-500 L of milk.
Natural coagulantAnimal-origin enzyme, no additives.

Storage: keep the rennet in the fridge and away from light to preserve its full effectiveness.

Why choose Natural Probio

Artisan qualitySelected product, in controlled production (HACCP).
Quality guaranteedIf anything is wrong on delivery, we reply and find a solution.
Careful shippingShipped with care in 24/48h with tracking.
Human supportResponsive customer service, by email and WhatsApp.

How to use it, in 4 steps

  1. Heat the milk to your recipe’s temperature (usually 30-35°C).
  2. Dilute the rennet in a little cold, non-chlorinated water.
  3. Add to the milk, stir briefly and let it set.
  4. Cut the curd and continue according to your cheese recipe.

Natural Probio rennet or generic rennet?

Natural ProbioGeneric rennet
StrengthHigh (1:10,000)Often variable
Yield250-500 L with 50 mlGenerally lower
DosingPrecise and repeatableApproximate
UseFresh and aged cheesesLimited

Everything you need to know

Description

Calf rennet is a natural enzyme coagulant used for centuries to turn milk into cheese: its action separates the curd from the whey.

At high strength (1:10,000), just a few drops per litre are enough. With 50 ml you treat up to 250-500 L of milk. Ideal for fresh and aged cheeses, ricotta and curds made at home.

Ideal for
  • Anyone who wants to make cheese at home, from beginner to expert.
  • Small producers and lovers of artisan dairy.
  • Those looking for precise dosing and high yield.
Dosing and storage
  • Dosing: follow your recipe; usually a few drops or ml per litre of milk.
  • Always dilute in cold, non-chlorinated water before use.
  • Storage: in the fridge, away from light.
  • Shipping: shipped with care, ready to use.
Specs and composition
  • Product: liquid calf rennet.
  • Strength: 1:10,000 (high).
  • Content: 50 ml.
  • Yield: about 250-500 L of milk.
  • Storage: in the fridge.

Frequently asked questions

How much milk can I treat?

With 50 ml, up to about 250-500 L of milk, depending on the recipe and temperature.

How do I dose it?

Dilute the rennet in cold, non-chlorinated water and follow your recipe. The high strength needs only a few drops per litre.

Which cheeses?

Fresh and aged cheeses, ricotta and curds: versatile for home cheesemaking.

How do I store it?

In the fridge, away from light, to preserve its effectiveness.

Is it ready to use?

Yes, it’s liquid and ready: just dilute it and add it to the milk.

Quality guaranteed.

If anything is wrong on delivery, we reply and find a solution. We’re by your side for your cheesemaking.

Complete your pantry

Milk kefir grainsA creamy milk-based drink.→Kombucha SCOBYHomemade fermented tea.→Complete bundleFruit kefir, milk kefir and kombucha, at the best price.→
Natural Probio, the natural ferments expert. Premium quality for simple, successful fermentation and cheesemaking.

📖 Learn more on the blog: How to Make Kefir: The Complete Guide

Additional information

Weight 0,7 kg
Dimensions 4 × 4 × 10 cm
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