Rennet - Lamb
Lamb rennet is extracted from the abomasum of the animal and is available in this liquid form.
This rennet is most suited to Sheep's cheeses, Lactic cheeses, soft cheeses, bloomy rind and washed-rind cheeses and low fat cheeses and is added to the milk to form a curd.
This rennet is sourced from Europe and used by the world's best cheese makers.
Content in mg/L: 200mg Chymosin activity: >90% (+-5%). Pepsin activity < 10% (+-5%). Does not contain Benzoate.
- GM Free (free from genetically modified material).
- Bottle comes with handy dropper for accurate dosage.
- Available in sizes -50ml and 100ml.
- Store in fridge at 4°C.
- For best results use in conjunction with our Cheese and Yogurt Making cultures.
Usage rates: 3.3ml per 5 Litres of milk. Please note usage rates are dependent on cheese type, milk used, temperature of milk, pH, type of culture used in conjunction with the rennet and other factors.
Add directly to the milk after diluting with water. Do not use tap water unless it has been boiled and allowed to cool first. For best results, use bottled water.
GMO Status:
This rennet does not come from genetically modified organisms in compliance with European directives (EU) 1829/2003 and 1830/2003 of European Parliament and the
Council of September 22, 2003. All information is correct to the best of our knowledge. For intended use only.
Allergens List for Rennet
Allergen |
Yes |
No |
Cereals Containing Gluten |
X |
|
Eggs |
X |
|
Fish |
X |
|
Peanuts |
X |
|
Soybeans |
X |
|
Milk (Including Lactose)* |
X |
|
Nuts |
X |
|
Celery |
X |
|
Mustard |
X |
|
Sesame |
X |
|
Sulphur Dioxide and Sulphites (10mg / kg) |
X |
|
Crustaceans And Shellfish |
X |
|
Molluscs |
X |
|
Lupins |
X |
* May contain milk proteins.