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.

This ks perfect for making yummy goat cheese

I have tried it twice in the two days that I have had this and got no coagulation whatsoever. I don't know if it's a bad batch or what. I finally put some of my old rennet (a different brand that just expired) and that worked fine in the same put that just failed. Things happen but my luck was bad with this. Four gallons of milk down the drain.

Great quality! I’ve used it for homemade mozzarella, cheddar, and cream cheese. All turned out great using raw milk. Nice to use the real stuff and keep the black mold found in store bought cheeses away from our family.

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!

Working just how it should.

Perfect product And quality

I've purchased two bottles of this, and I have some misgivings. For my milk to reach flocculation (coagulation beginning on the milk surface), it takes twice as long as everyone's recipes call for. For a clean break, it's normally 2 hours, never the 45-60 minutes the recipes call for. So while it works (finally) it makes me worry each time I make a new wheel, concerned my milk may have had an issue, or the calcium chloride wasnt enough, or some other point I missed. Kinda frustrating. I'm halfway through the second bottle, with every recipe responding in the same time frame, so I probably won't order another bottle. I'm just too cheap to throw it out, I guess

El cuajo funciona perfectamente. 2 litros de leche entera fresca pasteurizada. 8 gotas del cuajo (4 gotas por litro). 1 gramo de cloruro de calcio. A 35 grados 1,5 horas. Ojo: Temperaturas encima de 38 grados estropean las enzimas del cuajo natural.

Used raw milk. Made cheese with it. So I do recommend this product.

After waiting 60 minutes, I gave up and used cheap supermarket rennet to get the job done.

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Alles funktioniert super