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Item #:
225122217
Cheese & Yogurt Making Vegetarian Rennet Thistle - 100ml, Plant-Based Coagulant for Goat, Sheep & Cow’s Milk, Ideal for Soft, Hard & Lactic
Item #:
225122217
BZD 53
Price Details
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*All items will import from UK
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Imported from UK store
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Order now and get it around Saturday, October 03
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What Stands Out
Plant-Based Coagulant
This vegetarian rennet is derived from thistle, making it perfect for those seeking plant-based options, ensuring a rich, creamy texture without compromising on flavor for cheese lovers.
Versatile Application
Ideal for various milk types including goat, sheep, and cow, this rennet supports the making of soft, hard, and lactic cheeses, catering to a wide range of cheese-making enthusiasts.
Intense Flavor Profile
Crafted to enhance the flavor of cheeses, this natural enzyme provides an intense taste experience, appealing to both amateur and professional cheese makers aiming for high-quality results.
Product Details
| Manufacturer | Cheese and Yogurt Making |
| Country of origin | Denmark |
| Brand Name | Cheese and Yogurt Making |
| Number of Items | 1 |
| Unit Count | 100.0 millilitre |
| Size | 100ml |
| Item Weight | 0.3 lbs (140 grams) |
Who Should Buy?
-
Home Cheesemakers
Ideal for hobbyists wanting to craft cheese at home, delivering quality results with a plant-based coagulant.
-
Vegetarian Consumers
Perfect for those on a vegetarian diet who seek cheese made without traditional animal rennet.
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Dairy Farmers
Beneficial for small-scale dairy operations looking to diversify cheese offerings with unique flavors.
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Traditionalists
Not suitable for purists who prefer traditional animal rennet for authentic cheese-making methods.
Product Description
Cheese & Yogurt Making Vegetarian Rennet Thistle - 100ml, Plant-Based Coagulant for Goat, Sheep & Cow’s Milk, Ideal for Soft, Hard & Lactic Cheeses, Natural Enzyme for Intense Flavour & Creamy Texture
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Customer Questions & Answers
-
Question:
Can I use this rennet for all types of milk?
Answer: Yes, it's ideal for goat, sheep, and cow's milk. -
Question:
How much rennet should I use for hard cheeses?
Answer: Use 25-30ml per liter for hard cheeses. -
Question:
What storage conditions are needed?
Answer: Keep refrigerated below 7°C to maintain optimal activity.
Cheese and Yogurt Making Plant-Based Cheese Editorial Review
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BZD 53
Order now and get it around Saturday, October 03
This item is not restrict in my country.(Please click on above link if this item is not restrict in your country, So our team will review and allow.)
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Features & Benefits
- Elevates cheesemaking with plant-based coagulant from Cardoon thistle.
- Suitable for goat, sheep, and cow's milk for unique textures and flavors.
- Enhances cheese profiles with sweet, floral, yeasty, and vegetal notes.
- Creates soft, creamy, and gooey textures in cheeses.
- Easy to use with precise dosing for different cheese types.
- 100% vegetarian alternative to traditional animal-based rennet.
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