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Rennet
Liquid calf rennet
Liquid calf rennet for making cheese at home: 1 to 2 ml sets 10 litres of milk in 30 to 45 minutes. One 50 ml bottle is enough for 250 to 500 litres of milk, for fresh cheese, ricotta or hard cheese.
- 50 ml liquid calf rennet
- 1 to 2 ml for 10 litres of milk
- Enough for 250 to 500 litres of milk
- Step-by-step cheese guides included
Free delivery from £35
What you get
- A bottle of 50 ml of concentrated liquid calf rennet.
- A dropper cap for precise dosing.
- The dosing instructions and our online guides to making cheese at home.
How to use it
- Warm the milk to 32 to 35°C.
- Dilute 1 to 2 ml of rennet per 10 litres of milk in a little cold water and stir it in.
- Stir for a minute, then leave it covered: after 30 to 45 minutes the curd is firm.
Storing the rennet
Keep the bottle tightly closed in the fridge, at about 4°C, and always put the cap straight back on after dosing. The best before date is printed on the bottle.
Mandatory information
- Name: natural rennet: liquid enzymatic coagulant from calf abomasum, for making cheese
- Ingredients: water, calf rennet (enzymes chymosin and pepsin), salt (about 18%, preservative)
- Allergens: no allergens requiring declaration
- Net quantity: 50 ml
- Storage: After delivery, keep tightly closed in the fridge at about 4°C. Best before: see bottle.
- Responsible: owner of the Natural Probio brand (full details in the legal notice)
Coagulant for making cheese at home.
Delivery and returns
- Free delivery from £35: standard tracked delivery in 3 to 6 working days across the UK, VAT included.
- Dispatched within 24 to 48 hours on working days, packed securely for the journey.
- Standard tracked delivery: £4.90, free from £35, delivered in 3 to 6 working days across the United Kingdom. Express tracked delivery: £14.90, 3 to 5 working days. All prices include VAT. Dispatched within 24 to 48 hours on working days.
- We help until it works: if your culture does not get going despite the guide, we will find a solution together. Returns and conditions.
Your own cheese, the same day
A few drops of rennet and good milk, and there's fresh cheese on the table by evening. With a little patience, you can go on to soft cheese and a matured hard cheese too.
Goes a very long way
50 ml is enough for 250 to 500 litres of milk. One bottle lasts for a great many cheese days.
A firm curd in 45 minutes
A clean, firm curd that cuts easily and ladles neatly into moulds.
Precise dosing
The dropper cap lets you dose to the millilitre, even for small amounts of milk.
For every milk
Cow's, goat's or sheep's milk, straight from the farm or gently pasteurised.
Fresh cheese in one afternoon
Warm the milk
Bring 5 litres of milk to 32 to 35°C in a large pot on the hob. A thermometer helps.
Stir in the rennet
Dilute 0.5 to 1 ml of rennet in a little cold water, stir it through the milk for a minute and leave it covered.
Cut and mould
Once the curd is firm, cut it into cubes, let it rest briefly and ladle it into cheese moulds. Leave to drain, and it's done.
How much rennet for how much milk?
| Milk | Rennet |
|---|---|
| 1 litre | 0.1 to 0.2 ml |
| 5 litres | 0.5 to 1 ml |
| 10 litres | 1 to 2 ml |
| Temperature | 32 to 35°C |
| Time to a firm curd | 30 to 45 minutes |
| One 50 ml bottle | 250 to 500 litres of milk |
For small batches, a small disposable dosing syringe (no needle) gives the most accurate dose. All the details are in how much rennet per litre of milk.
From fresh cheese to hard cheese
Fresh cheese is the easiest place to start: soft and creamy, for spreading on oatcakes or mixing with herbs from the garden or the allotment. The same method gives you a farmhouse-style soft cheese, a block of paneer for a curry or a bowl of cottage cheese. With goat's milk it becomes a fresh goat's cheese that's ready in a few hours.
Press the curd, salt it and leave it to mature for a few weeks, and you have a hard cheese with a character all its own, farmhouse cheddar-style if you like. And the whey left over after draining? Heat it gently and it gives you ricotta from whey, so nothing goes down the sink.
If you have milk in the house anyway, the rennet pairs well with milk kefir grains: one jar for drinking, one pot for cheese.
What people ask us before ordering
Which milk is suitable?
Is calf rennet suitable for vegetarian cheese?
Is rennet a live culture?
How do I store the bottle?
Can I return it if I don't use it?
What others say about Rennet
There are no reviews for this product yet. Have you tried it already? Tell us how your first batch turned out.
Also on Trustpilot
What our customers say, exactly as they posted it on Trustpilot.
Great client service I ordered kombucha SCOBY and water kefir grains and when the package arrived, a part of the kefir was missing. Client service was very quick at sending me the missing item. Both grains and SCOBY are producing great drinks.
Juliette MaysReview on TrustpilotExcellent service and fantastic culture kits!Highly recommended! I recently purchased the culture kits for both water kefir and kombucha, and I couldn’t be happier! The package arrived right on time and was packed with so much care. To be honest, I was a bit nervous at first, but the instructions are incredibly clear, thorough, and easy to follow (the included booklet is an amazing guide if you're a beginner like me!). Both cultures worked perfectly on the very first try, and the drinks taste absolutely delicious.
ElisaReview on TrustpilotGreat brandGreat brand
Michail PalierakisReview on TrustpilotMake your kitchen even livelier
incl. VAT, plus delivery (free from £35)
Everything you need to get it right first time
How to make fresh cheese
Your first homemade cheese in an afternoon: 2 litres of milk, a few drops of rennet and a cheese mould.
Read the guideGuideHow much rennet per litre?
The right dose in millilitres and drops, matched to your milk and the cheese you are making.
Read the guideGuideHow to make hard cheese
A cheese of about a kilo from 10 litres of milk: mild after two months, properly mature if you can wait.
Read the guide