Blue cheese uses coagulant in its production process

Animal Rennet 1L

1 litre

Product Info

Specific description


Rennet is used in the cheese-making process to separate and coagulate milk. Rennet is an enzyme that promotes the setting of cheese since it separates the solids (curds) from the liquid (whey). Animal rennet is extracted from the fourth stomach of an unweaned calf and used to come in strips but typically, as with our product, comes in liquid rennet form. Traditionally many cheese makers used calf rennet in a number of cheese varities (see below). If you are looking for vegetarian alternatives to animal rennet, please note that we also stock vegetable rennet too.

Single Strength traditional liquid Animal Rennet for milk clotting.

Typical Usage Level

30 ml per 100 litres of milk.

This may be varied according to the condition of the milk, particularly the calcium levels as calcium plays a key role in the clotting activity of the rennet. If a soft set is noted then the addition of calcium chloride solution can help.

We can also provide guidance using the IMCU International Milk Clotting Units scale such as 2,600-3,300 IMCU per 100ml of milk for semi-hard cheese.


Rennet extract
Sodium chloride

Allergen Information

This product does not contain any of the 14 legally declarable allergens: Cereals containing gluten, Crustaceans, Eggs, Fish, Peanuts, Soybeans, Milk, Nuts, Celery, Mustard, Sesame, Sulphur dioxide/sulphites, Lupin, Molluscs.


Food grade plastic jerrycan.


Store in the original packaging in dry, dark conditions between 0°C and 5°C.
Under these conditions, the shelf life is 6 months from production.