Vegetarian Liquid Rennet

Vegetarian liquid rennet is an aqueous enzyme solution used to coagulate milk in cheesemaking. It provides chymosin and related coagulant activity produced via microbial fermentation rather than extracted from animal stomachs, making it suitable for vegetarian diets. Labeled strengths can vary by manufacturer, with “single-strength” being a common standard for recipe references.

In practice, it is diluted in cool, non-chlorinated water and added to milk after starter cultures, with gentle up-and-down stirring to ensure even distribution. Dosage depends on milk chemistry and desired set time; calcium chloride is often added to improve coagulation in pasteurized milk. Store refrigerated to preserve potency, and avoid heat and light; freezing can extend shelf life. Properly used, it imparts a clean, neutral flavor and does not add noticeable taste to finished cheese.