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Item #:
225122217
Cheese & Yogurt Making Vegetarian Rennet Thistle - 100ml, Plant-Based Coagulant for Goat, Sheep & Cow’s Milk, Ideal for Soft, Hard & Lactic
Item #:
225122217
KWD 8
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*All items will import from UK
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Imported from UK store
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Order now and get it around Sunday, August 09
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Product Details
| Manufacturer | Cheese and Yogurt Making |
| Country of origin | Denmark |
| Brand Name | Cheese and Yogurt Making |
| Number of Items | 1 |
| Unit Count | 100.0 millilitre |
| Size | 100ml |
| Item Weight | 0.3 lbs (140 grams) |
Product Description
Cheese & Yogurt Making Vegetarian Rennet Thistle - 100ml, Plant-Based Coagulant for Goat, Sheep & Cow’s Milk, Ideal for Soft, Hard & Lactic Cheeses, Natural Enzyme for Intense Flavour & Creamy Texture
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Customer Questions & Answers
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Question:
Can I use this rennet for all types of milk?
Answer: Yes, it's ideal for goat, sheep, and cow's milk. -
Question:
How much rennet should I use for hard cheeses?
Answer: Use 25-30ml per liter for hard cheeses. -
Question:
What storage conditions are needed?
Answer: Keep refrigerated below 7°C to maintain optimal activity.
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“Fast delivery, great experience overall.”
03-Jul-26 · via Trustpilot
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“Excellent item received as expected and before the estimated time. Thanks for the great service.”
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Ahmed
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“Very good the same exact product that i wanted good shipping and delivery”
10 June 2026 · via Trustpilot
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10 July 2026 · via Trustpilot
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KWD 8
Order now and get it around Sunday, August 09
This item is not restrict in my country.(Please click on above link if this item is not restrict in your country, So our team will review and allow.)
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Features & Benefits
- Elevates cheesemaking with plant-based coagulant from Cardoon thistle.
- Suitable for goat, sheep, and cow's milk for unique textures and flavors.
- Enhances cheese profiles with sweet, floral, yeasty, and vegetal notes.
- Creates soft, creamy, and gooey textures in cheeses.
- Easy to use with precise dosing for different cheese types.
- 100% vegetarian alternative to traditional animal-based rennet.
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