Rennet is the substance used to coagulate milk. It contains enzymes that act on the milk protein casein, separating the milk into curds (solids) and whey (liquid). Rennet is used to bring about this coagulation quickly while the milk is still sweet. Rennet can be found in liquid and tablet form. The Grape and Granary goes to great lengths to insure we stock quality rennet and we store it at the proper refridgerated temperature.
Store rennet in a cool place away from light. Use non-chlorinated water when diluting or dissolving rennet.
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