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Item #:
81360235
6 x Microbial Rennet & Cheese Salt Mix 6g Rennin Cheese salt & Coagulant Tub
Item #:
81360235
MWK 89689
Price Details
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*All items will import from US
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Imported from USA store
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Order now and get it around Wednesday, September 30
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CMI Rennet Mix contain no animal products, is gluten free and Non-GMO.
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What Stands Out
Microbial Rennet
This microbial rennet ensures a consistent curd formation, making it ideal for home cheese makers seeking high-quality results without animal-derived ingredients.
Perfect Salt Blend
The cheese salt mix enhances flavor and controls moisture content, giving your cheese the perfect taste profile and texture that outperforms standard salts.
Convenient Packaging
Packaged in controlled 6g tubs, this mix offers easy portioning and storage, allowing for hassle-free cheese making while ensuring freshness and usability.
Product Details
| Is Discontinued By Manufacturer | No |
| Package Dimensions | 4.33 x 3.15 x 0.79 inches (11 x 8 x 2 cm); 0.21 ounces (5.95 grams) |
| Manufacturer | Cheese Making Ingredients |
| Flavor | Cheese |
| Brand Name | microbial rennet mix |
| Item Weight | 6 Grams |
| Number of Items | 1 |
| Item Package Weight | 51 Grams |
| Color | white |
Who Should Buy?
-
Home Chefs
Ideal for home cooks looking to experiment with making their own cheese using microbial rennet for flavorful results.
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Cheese Making Classes
Perfect for culinary educators who teach cheese making, providing students with reliable coagulant and salt for practical experience.
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Small Scale Producers
Suited for small cheese producers who need a consistent, effective coagulant for a variety of cheese types.
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Large Dairy Farms
Not ideal for large scale operations requiring high volume production with specialized rennet to meet specific demands.
Product Description
6 x Microbial Rennet & Cheese Salt Mix 6g Rennin Cheese salt & Coagulant Tub
Have any Query? Chat with us
Customer Questions & Answers
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Question:
What is microbial rennet and how is it used in cheese making?
Answer: Microbial rennet is a coagulant derived from fungi or bacteria, used in the cheese-making process to curdle milk. It acts as an alternative to animal rennet, allowing for vegetarian cheese production. By adding microbial rennet to warmed milk, it facilitates the separation of curds and whey. This is essential for various cheese recipes. For instance, you can use it to create soft cheeses like ricotta or firmer varieties like cheddar, enabling cheese makers to explore diverse textures and flavors. -
Question:
How much rennet should I use for making cheese?
Answer: The amount of microbial rennet to use generally depends on the type of cheese and the quantity of milk. A standard ratio is around 1/4 teaspoon of rennet for every gallon of milk, but this can vary based on specific recipes. When using a rennet mix, follow package instructions for best results. Ensuring the right amount is crucial to achieving proper curd formation, affecting the texture and flavor of the final cheese product. -
Question:
What are the main components of the cheese salt mix?
Answer: The cheese salt mix typically contains salt along with other components that enhance flavor and preserve cheese. The mix helps in controlling moisture and enhances the fermentation process during cheese production. Using a cheese salt mix not only contributes to taste but also aids in creating a desirable texture. This is especially beneficial when making aged cheeses, where appropriate salting is vital for developing complex flavors. -
Question:
Can I use this rennet and cheese salt mix for vegan cheese?
Answer: The microbial rennet in this product is suitable for vegetarian cheese, but it is not vegan since it generally originates from non-animal sources. For vegan cheese alternatives, consider recipes that rely on plant-based coagulants like agar or cashew nuts blended to form a cheese-like consistency. While this mix can contribute to vegetarian cheeses, those looking for fully vegan options should seek out dedicated vegan cheese recipes instead. -
Question:
How should I store the rennet and cheese salt mix to maintain its freshness?
Answer: To maintain the freshness of your microbial rennet and cheese salt mix, store it in a cool, dry place, preferably in an airtight container. Exposure to moisture and high temperatures can degrade its effectiveness over time. For longer shelf life, consider refrigerating it. Proper storage ensures that you get consistent results every time you make cheese, enhancing the quality of your homemade creations. -
Question:
Is the mixture suitable for all types of cheese?
Answer: Yes, the microbial rennet and cheese salt mix can be used for a variety of cheese types, including fresh, soft, and hard cheeses. Its versatility allows cheese makers to experiment with different textures and flavors. Whether you are making creamy mozzarella or a crumbly feta, this mix can adapt to your recipe needs, making it a staple for both novice and experienced cheesemakers. -
Question:
What is the recommended temperature for curdling milk with rennet?
Answer: The ideal temperature for curdling milk with rennet is typically between 85°F to 105°F (29°C to 40°C). At this temperature range, rennet is most effective in coagulating milk proteins quickly. It's essential to monitor the temperature closely, as variations can affect the curd formation process. Using this temperature guideline ensures you achieve the desired curds, which is crucial for successful cheese making. -
Question:
How long does it take for the rennet to curdle the milk?
Answer: The curdling process usually takes about 30 to 60 minutes after adding the microbial rennet to the milk. Factors such as milk temperature, pH levels, and rennet concentration can affect this time. It’s important to observe the milk as it changes from a liquid to a gel-like consistency, indicating that curds are forming. This timeframe is crucial for achieving the right texture, particularly for specific cheese types. -
Question:
Can I combine this rennet mix with other coagulants?
Answer: Yes, you can combine microbial rennet with other coagulants like vinegar or lemon juice for certain cheese recipes. However, it’s vital to understand how each coagulant interacts with milk to avoid imbalance in curd formation. For instance, combining rennet with an acid can enhance texture and flavor in fresh cheeses. Experimenting with combinations can help create unique cheese varieties tailored to your tastes. -
Question:
Where can I buy 6 x Microbial Rennet & Cheese Salt Mix 6g Rennin Cheese Salt & Coagulant Tub?
Answer: You can purchase the 6 x Microbial Rennet & Cheese Salt Mix 6g Rennin Cheese Salt & Coagulant Tub conveniently from Ubuy in Malawi. Ubuy offers a seamless shopping experience with a wide range of products, making it easy to find and acquire essential ingredients for your cheese-making ventures.
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Pros
- Easy to use for cheese making
- High-quality ingredients
- Great flavor enhancement
- consistent results every time
- Versatile for different cheese types
Cons
- Tub size may be small for frequent use.
Platform Trust & Buyer Confidence
MA
Mohammad
Verified buyer
“Excellent quality and original too,when ubuy send original things I will appreciate that ,I very satisfied thank you”
23 July 2026 · via Trustpilot
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Chitra
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“The order and delivery progress was communicated very well. Package arrived within the estimated time. Products arrived as expected in good condition.”
22-Jul-26 · via Trustpilot
K
kund
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“Good supply of products. Safe payment methods, and shipment worldwide! Genuine products.”
23-Jul-26 · via Trustpilot
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Onesi
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“Was my first time buying a product from Ubuy, but I found it so helpful. This is reliable. Gonna place a new order!”
22 July 2026 · via Trustpilot
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23 July 2026 · via Trustpilot
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MWK 89689
Order now and get it around Wednesday, September 30
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
- Contains no animal products
- Gluten free and Non-GMO
- Each tube sets approximately 300L of milk
- Store in the freezer - lasts at least 3 years if stored properly
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