The Art of Cheese

Cheesemaking classes in Longmont and beyond!

  • Classes
    • In Person
    • On Demand & DVD
    • Private Events
  • Cheesemaking Club
  • Certification
  • Gifts
  • FREE
    • Cheesy-pedia Guide
    • Cheese 101 Class
    • Whey Bread Class
  • News & Reviews
    • Media Kit
    • Student Testimonials
    • Articles & Blog Posts
    • Video / TV / Radio
  • About
    • The Art of Cheese
    • Briar Gate Farm
    • Longmont, Colorado

Rennet: Types, Techniques & Testing

August 15, 2016

Rennet is the coagulant that is used to set a curd when making cheese.   Traditionally rennet is made from an enzyme found in the stomachs of baby calves, goats or lambs. Vegetable rennets are obtained from a type of mold, and there are also plant-based rennets such Thistle rennet.   Rennet comes in tablet, liquid and powder form.

To use your rennet, you first must dilute the desired amount in non-chlorinated water (we use distilled water but if you have a good filter on your water source, that will generally take all the chlorine out of the water). If using rennet tablets, just be aware that 1 tablet = 1 teaspoon and when you dilute it in the water it won’t actually dissolve. Use your diluted rennet within 30 minutes or it will lose its effectiveness.

Rennet has a limited shelf life – liquid rennet lasts for 7-8 months when refrigerated and tablets last for up to 5 years when stored in the freezer (2 years at room temp). If you are unsure how old your rennet is or whether or not it is still effective, you can do the following test:

  • Heat one cup of milk to 90F.
  • Dilute ¼ tablet or ¼ tsp liquid rennet in ½ cup non-chlorinated water.
  • Take 2 tsp of the diluted rennet and add it to the milk.
  • Stir gently for 30 seconds.
  • If the rennet is working, the milk surface will form a slight film in 2 minutes and will have formed a firm curd within 6 minutes.

If not, it might be time to get some new rennet!

Now, are you ready to learn more about how exactly to make cheese with rennet?  Visit our ON DEMAND class page for over 50 cheesy choices and take $5.00 off any class with coupon code “$5off!“

ENJOY!

Submitted by Kate Johnson

Filed Under: Tips & Techniques

« Meet the Cheesemakers: Suanne & Dave!
The Art of Cheese Launches Online Cheesemaking Classes »
Stay connected and get all the latest!
    Receive our FREE Cheesy-pedia
    when you sign up for our newsletter.

    Recent Posts

    • Which Rennet is for You?
    • What is Rennet and Why Do You Need it?
    • Basic Cheesemaking Steps
    • Meet the Cheesemaker – Karra!
    • Milk in Cheesemaking

    Categories

    • Blog
    • Cheesy Fun
    • Equipment
    • Ingredients
    • Meet the Cheesemaker
    • Recipes
    • Tips & Techniques
    • Uncategorized

    Blog Archives

    • February 2023
    • April 2022
    • March 2022
    • January 2022
    • December 2021
    • July 2021
    • August 2020
    • June 2020
    • May 2020
    • April 2020
    • March 2020
    • January 2020
    • May 2019
    • March 2019
    • November 2018
    • September 2018
    • August 2018
    • May 2018
    • February 2018
    • June 2017
    • February 2017
    • August 2016
    • June 2016
    • March 2016
    • February 2016
    • January 2016
    • December 2015
    • October 2015
    • June 2015
    • May 2015
    • March 2015
    • February 2015
    • January 2015
    • December 2014
    • November 2014
    • October 2014

    Visit The Blog

    Frequently Asked Questions

    Visit Longmont
    • Home
    • About
    • Classes
    • Shop
    • Certification
    • News & Reviews
    • Blog
    • Contact
    • FAQs
    • Privacy Policy
    • Accessibility Statement
                

    Contact: Info [at] TheArtOfCheese.com

    Copyright ©2012-2018 All Rights Reserved

    American Cheese Society Member

    Copyright © 2023 · Market Theme on Genesis Framework · WordPress · Log in