10/11/21 10:50 Rennet And Other Popular Coagulants For Home Cheese Making

RENNET AND OTHER POPULAR

COAGULANTS FOR HOME

CHEESEMAKING

TAKE 15% OFF

Coagulant is a very important ingredient when making cheese. Both animal- and
vegetable-based rennets are available in liquid, powder, and tablet form, that
work well for home cheesemaking. In liquid form, rennet is often double-strength,
so make sure to read the label. To learn about methods for adding rennet to milk,
read our article, Techniques and Tips for Adding Ingredients in Cheesemaking.

ANIMAL RENNET FOR HOME CHEESEMAKING

The most common coagulant throughout history is rennet, or rennin, the enzyme
found in the stomach of young ruminants that have not been weaned from their
mother’s milk. Rennet is essentially an enzyme used to convert milk sugars
(lactose) into lactic acid. The lactic acid then acts upon the milk’s proteins, getting
them to clump together as solids (curds), and separate from the remaining liquid
(whey).

https://www.culturesforhealth.com/learn/cheese/rennet-popular-coagulants-home-cheese-making/ 1/6
10/11/21 10:50 Rennet And Other Popular Coagulants For Home Cheese Making

Animal

coagulant is almost always calf rennet since it is generally accepted that

calf rennet produces better-aged cheeses.

We carry single-strength liquid animal rennet for home cheesemaking.

V E G E TA R I A N A LT E R N AT I V E S T O A N I M A L R E N N E T

There are a wide variety of non-animal coagulants available for cheesemaking,

from commercial products to common plants growing in your yard.

TAKE 15% OFF

Commercial Vegetable Rennet for Home Cheesemaking
Products commonly used as vegetable rennet in home cheesemaking are actually
microbial rennets made from an enzyme produced by the fermentation of a
fungus, Rhizomucor miehei.

We carry a variety of vegetable rennet products for the home cheesemaker:

Liquid Vegetable Rennet (double-strength)

Organic Liquid Vegetable Rennet (double-strength)

Vegetable Rennet Tablets

While vegetable rennets work as well as animal rennets to coagulate cheese

curds, animal rennet is preferred for aged cheeses. After a long aging period,
cheese made with vegetable rennet may develop an off flavor.

Commercial Acid Coagulants for Home Cheesemaking

Cheesemaking supplies such as citric acid and tartaric acid are also available as
coagulants for some cheeses. These products do the same job as household
vinegar or lemon juice, but are much more consistent in their acidity levels and
therefore more reliable for making many soft cheeses.

https://www.culturesforhealth.com/learn/cheese/rennet-popular-coagulants-home-cheese-making/ 2/6
10/11/21 10:50 Rennet And Other Popular Coagulants For Home Cheese Making

Both

citric acid and tartaric acid are available on our website. Many wonderful
cheeses can be made using citric acid, including:

Chenna
30-Minute Mozzarella

Paneer

Tartaric Acid is used to make the delightfully rich and creamyMascarpone

TAKE 15% OFF

Cheese.

Coagulant Made from Common Plants

Coagulants may be made from several common plants, including nettle, yarrow,
thistle, mallow, and more.

Try these recipes for making plant coagulant at home:

How to Make Nettle Rennet for Cheesemaking

How to Make Thistle Rennet for Cheesemaking

C O M M O N H O U S E H O L D C OAG U L A N T S

Many products commonly found in your kitchen are good coagulants, as well.
Lemon juice will curdle milk, as will vinegar, but neither will produce the clean,
firm curd needed for quality cheesemaking, nor are they very strong or effective.
These coagulants are generally used in soft cheesemaking with long ripening
periods such as Lemon Cheese, Traditional Whey Ricotta, and Queso Blanco

JUNKET

Junket is just a very weak form of rennet, traditionally used to set custards. It is
possible to set milk with junket, but it should only really be used for soft cheeses
because it just isn’t strong enough to set a firm curd. Vegetable Rennet

https://www.culturesforhealth.com/learn/cheese/rennet-popular-coagulants-home-cheese-making/ 3/6
10/11/21 10:50 Rennet And Other Popular Coagulants For Home Cheese Making

Tablets are

about five times stronger than Junket tablets.

What Will You Use?

Cheese recipes usually call for either rennet or a specific acidic coagulant. Using
vegetable rennet, animal rennet, or experimenting with homemade plant rennet
is a personal choice. Try them all!

Filed Under: Choosing Ingredients & Equipment , Getting Started ,

TAKE 15% OFF

Homemade Cheese , Rennet & Cheese Additives

R E L AT E D P O S T S
   

https://www.culturesforhealth.com/learn/cheese/rennet-popular-coagulants-home-cheese-making/ 4/6
10/11/21 10:50 Rennet And Other Popular Coagulants For Home Cheese Making

TAKE 15% OFF

How To Make Thistle How To Make Nettle
Rennet For Cheesemaking Rennet For Cheesemaking

How to Make Homemade

Cheese: Cheesemaking
Basics, Part 1

COMPANY INFO

About Us

Shipping

Returns & Replacements

Contact Us

Terms & Conditions

LEARN MORE

Advice Articles

https://www.culturesforhealth.com/learn/cheese/rennet-popular-coagulants-home-cheese-making/ 5/6
10/11/21 10:50 Rennet And Other Popular Coagulants For Home Cheese Making

How To Videos

Recipes

WHOLESALE

Wholesale Application

Wholesale Customers

FOLLOW US

TAKE 15% OFF

© CULTURES FOR HEALTH

https://www.culturesforhealth.com/learn/cheese/rennet-popular-coagulants-home-cheese-making/ 6/6