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Your cart is empty.These tablets are made with microbial enzymes which contain no animal products. Each tablet is scored for ease of use. When used in making cheese, 1/4 tab (softer cheese) or 1/2 tablet (harder cheese) will set 1 gallon of milk in approximately 45 minutes. These tablets will last indefinitely in the freezer and you will want to always keep rennet on hand. These rennet tables contain NO wheat starch or other gluten products.
The road runner
2025-08-26 14:06:53
We are experimenting with making our own cheese and did not want to purchase the non-vegetarian rennet. So we decided to purchase this and are very happy that we did. There are plenty of tablets in here because you only use 1/4 of a tablet per gallon of milk. The price was reasonable and we have enough for quite a few times that we will be making cheese. We used it to make mozzarella cheese.
Juan Bigas
2025-07-29 13:40:09
Satisfied
Rindy
2025-07-20 15:47:44
Hard to find in the store but with this, creole cream cheese is easy to make!Great product, great price quick shipping. No one store had it locally so glad I could order it?
claudia hermosillo
2025-07-01 10:45:56
Works fast and makes my cheeses firmer than other ways. So far this works for me.
A
2025-06-02 18:16:56
Does not work with ultra pasteurized milk, but work perfectly with only pasteurized milk heated up to 95 f
Faris
2025-05-19 15:39:05
These are my “to go to†when i need to make cheese, works as advertised and I am satisfied with it, this is my second time purchasing it.
Francesca
2025-04-19 12:30:26
***EDIT: I contacted the seller they were very kind and refunded me. So, don't feel discouraged from the bad reviews, you may have good results unlike me, but, if not, you know you are dealing with a honest seller.I heated up 1 gallon of non uht whole milk to 98.6°F (37°C), then added a tablet that I previously dissolved in the same whole milk. I stirred for 3 seconds and left the milk undisturbed. Closed the lid, put a cloth on top of it. After one hour the milk looked denser but not a single curd formed. Very disappointing.If this happens to you, don't throw away the milk, make Paneer cheese. Heat up the milk to a boil, add 3 tbsp vinegar for each gallon of milk. Stir, let the milk curd until you see a greenish whey. Turn off the stove and transfer the curds in a cheese cloth. Press - the more you press, the harder the cheese. It will be ready to eat after 20 minutes and will last 2 days in the fridge. This explanation gives you a rough idea of how to make Paneer, but there are many recipes online. Hope you won't need it and you are luckier than me.
Keyth Kroboth
2025-03-31 18:54:48
No measurements
Tombik
2025-03-28 13:02:27
I got a different brand of rennet here on amazon and it's sucks! I ended up buying this and it worked on the first try to make mozzarella cheese.
cindy pettie
2025-03-10 13:31:34
Great
Marcello DeVincenzo
2025-01-08 12:54:49
The media could not be loaded.
Rami Akkad
2024-11-12 17:09:26
Don't bother yourself, it doesn't work
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