Langdale Essence of Rennet for Making Cheese 150ml - Suitable for Vegetarians

Very good for homemade cheeses

Bought this to revisit my childhood and make some junket. Ingredients: 600ml Whole Milk 1 tbsp Caster Sugar 1 tsp Vanilla Paste 1 tsp Rennet Method: Warm the milk in a saucepan until it reaches approximately body temperature. Stir in the caster sugar until it completely dissolves. Add the vanilla paste. Have four serving ramekins and a ladle ready at this point. Now add the rennet, stir quickly and divide the mixture between the four ramekins. Allow to set at room temperature – about 3 hours. To serve, grate over nutmeg or with some fresh berries. Enjoy!

She’s used it to make cheese and that it did. She’s happy, cheese made, I’m happy

Value for money

Worked OK, maybe I'm not experienced enough but it wasn't amazing. Definitely makes the big curdles but not as good as the original. I felt like it lost its potency after being open a couple of days too

…making junket.

Use by date obscured on the top

It works well when being used to make cheese, my mozzarella was perfect, I will use it again!