Microbial Rennet For Cheese Making | Vegetarian Rennet Tablets | Milk Coagulant | Vegan Cheese Making | Shelf-Stable Rennet Tablets, Perforated For Easy Use

Microbial Rennet is derived from the fungus Mucur Miehei and is a great vegetarian-friendly source of coagulant. The enzymes in microbial rennet work really well to breakdown the protein bonds and separate curd from whey, getting maximum curd formation without the bitterness of some vegetable rennets. These tablets are quartered for easy portioning, allowing you to use 1/4 tablet for a 1-gallon batch. You can easily make your own mozzarella, ricotta, cheddar, gouda, paneer, and more at home. The tablets can be stored at room temperature or in the freezer to extend shelf life. A 30-minute mozzarella recipe and usage chart are included.