Natural Probio® Liquid Animal Rennet 1.7 fl oz for Artisan Cheese Making | Precise Dosage, high Concentration 1:10000 U, High Yield 66-132 gal | Enzymatic Coagulant for Soft and Hard Cheeses

Works as intended

Cuaja muy rápido, su nivel de acidez es excelente. Lo recomiendo.

I've made home made cheddar, colby, and other varieties for years. I used half the product to try to get the curds to form and nothing. THankfully I had a half a tablet of my regular rennet and that did the trick. I don't think this product actually has rennet.

Excelente producto

me gusto pero tarda mucho en cuajar me tomo mas de 2 horas para cuajar 4 litros de leche...si cuajo muy bonito...

Keeping ordering to make goat cheese and panela.

First attempt to make mozzarella cheese is a success. I used raw, whole milk (cow) per instructions that store bought milk will not work because of pasteurized/homigenized. Luckily, there are resources to purchase raw milk. The recipe I used was for 1 gallon of milk with 1.5 tsp citric acid, 1/4 tsp animal rennet; each separately dissolved in 1/4 c non chlorinated water. I am thrilled with the result. I used the whey to make ricotta.

I've purchased two bottles of this, and I have some misgivings. For my milk to reach flocculation (coagulation beginning on the milk surface), it takes twice as long as everyone's recipes call for. For a clean break, it's normally 2 hours, never the 45-60 minutes the recipes call for. So while it works (finally) it makes me worry each time I make a new wheel, concerned my milk may have had an issue, or the calcium chloride wasnt enough, or some other point I missed. Kinda frustrating. I'm halfway through the second bottle, with every recipe responding in the same time frame, so I probably won't order another bottle. I'm just too cheap to throw it out, I guess