Dairy Culture/Enzyme | Vegetarian Lacto Ovo Vegetarian Gluten Free

Rennet Tablet

Chymosin (active enzyme) Allergen-Free
Rennet Tablet

Sourcing & Taxonomy

  • Family N/A (Animal or microbial origin)
  • Primary Cuisine European
  • Seasonality Year-Round
  • Source Animal (calf stomach) or Microbial (fungus, bacteria)

The Forktionary Angle

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Definition

A tablet containing enzymes (typically chymosin) used to coagulate milk proteins, forming curds for cheesemaking.

Sensory Profile

TasteBitter (concentrated, not meant for direct consumption)
TextureSolid, Brittle (tablet), Liquid (dissolved)
AromaMild, Enzyme-like
AcidityNeutral (pH of solution)

Technical Metrics

Nutrition Facts

Per 1/4 tablet (for 4L milk)
Calories0 kcal
Total Fat0 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein0 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium0 mg
Iron0 mg
Potassium0 mg

Chef’s Secret

Always dissolve rennet in a small amount of cool, non-chlorinated water before adding to milk to ensure even distribution and optimal coagulation. Over-stirring after adding rennet can disrupt curd formation.

Substitutions

Best Match

Liquid Rennet

Varies by strength (e.g., 1/4 tsp per 4L milk)

Offers more precise dosing, often preferred by professional cheesemakers.

Citric Acid

Varies (e.g., 1.5 tsp per gallon milk)

An acid coagulant, suitable for fresh cheeses like ricotta or paneer, not rennet-based.

Lemon Juice

Varies (e.g., 1/4 cup per gallon milk)

Similar to citric acid, provides acidic coagulation for fresh cheeses, imparts lemon flavor.

Calcium Chloride (used with rennet)

N/A (enhances rennet)

Not a substitute, but an additive that improves rennet's action, especially with pasteurized milk.

Buying Guide

Check the type (animal vs. microbial) and strength. Store in a cool, dark, airtight container, ideally refrigerated.

Flavor Pairings

Milk (cow goat sheep) Cheese cultures Calcium Chloride.