Rennet is the curdling enzyme that sets milk during the cheese making process. We have it available in South Africa in free powder and capsule form, from animal as well as vegetarian, vegan, microbial varieties. Also known as chymosin or rennin.
Rennet is the curdling enzyme use in cheese making. This is animal rennet from calf stomachs and is recommended for all cheeses that are to be matured for a long time. 10 Capsules per sachet. Each capsule enough for 20L milk or less.