Using Rennet Enzyme for Cheese Making.

Rennet Tablets: Break the Marschall coagulant tablet into the size required to treat the amount of milk being used. The tablet should then be dissolved in 4 ounces of distilled water at room temperature. Breaking the tablet up with your spoon will reduce the time required for the tablet to completely dissolve.

Liquid Rennet: Liquid rennet must be diluted with distilled water just prior to adding to milk. Use 4 ounces of distilled water for ¼ teaspoon of liquid rennet.

FAQ About Rennet

Q. Why won't the curds separate from the whey after I add rennet?

A1. Chlorine will deactivate the rennet. Make certain that all utensils are free of detergents and/or sanitizers. Use only distilled water when diluting your ingredients.

A2. Your milk is Ultra-Pasteurized.

A3. Your milk is not fresh enough or too close to the pull date.

Q: Can Junket rennet be used for making cheese?

A: We do not recommend using Junket brand rennet tablets in cheesemaking. This type of rennet is for making desserts because it contains other ingredients such as corn starch to form a gel. It is not the same form of the enzyme used for making cheese.

*This article is an excerpt from The CIG to Cheese Making by James R. Leverentz.