Natural Probio® Liquid Animal Rennet 1.7 fl oz for Artisan Cheese Making | Precise Dosage, high Concentration 1:10000 U, High Yield 66-132 gal | Enzymatic Coagulant for Soft and Hard Cheeses

Works as advertised. I thought the amount was going to be too little but I make cheese using 1 gallon of milk per instance and this will go a far way based on the recipes i've used.

Okay I wasn’t sure at first but this actually works really good 😅 it’s easy to use and you don’t need much at all. The quality feels solid and it does exactly what it’s supposed to do. For the price, it’s definitely worth it. I would buy it again ✨

Does not work, I added the recommended amount first but nothing happened, I added more, still nothing happened. I eventually added old Renner I had an it coagulated.

Excellent rennet—it coagulates quickly and produces a firm curd. It is easy to use and does not alter the flavor of the cheese. Highly recommended!

Perfect! Made cheese making easier than ever!

Great little product that doesn't take up much space in the refrigerator. I followed the included instructions and turned whole milk into farm cheese. If I can do it, anyone can do it with a little help from Natural Probio rennet!

First attempt to make mozzarella cheese is a success. I used raw, whole milk (cow) per instructions that store bought milk will not work because of pasteurized/homigenized. Luckily, there are resources to purchase raw milk. The recipe I used was for 1 gallon of milk with 1.5 tsp citric acid, 1/4 tsp animal rennet; each separately dissolved in 1/4 c non chlorinated water. I am thrilled with the result. I used the whey to make ricotta.

This ks perfect for making yummy goat cheese