The Role of Liquid Rennet in Cheese Making

Posted by on Jun 8, 2017 in Blog | 0 comments

The Role of Liquid Rennet in Cheese Making

Liquid rennet is one of the must-have ingredients for chefs dedicated to making their own cheese. It’s a historically key part of the entire cheese making experience, but what does it involve? Rennet consists of enzymes from the stomach of a calf and is added once the milk is acidified so that the liquid separates and the milk proteins form curds.

The type of cheese you plan on making will dictate how much liquid rennet is required. Some cheese has a curd that is firmer than others, such as gouda or Canadian swiss, and every type of cheese will have its own curd requirements. There are also environmental influences that can affect the amount required, such as the time of the year when the cheese is made.

Liquid rennet is the preferred type of rennet of distinguished chefs across the world. While it is also available in powder or tablet form and even sets the milk in the same way, liquid is favoured as it can be measured more precisely. To see the best results from your cheese recipe, liquid is always the best choice for your rennet.

Many restaurants have become famous for their specialty cheeses made on-site that simply cannot be rivaled by any cheese manufacturers. The love and attention that is given to these homemade creations can be tasted immediately and are appreciated by customers. When it comes to homemade specialty cheese, your guests will notice the difference.

If you are serving cheese created in your own food establishment, Epicureal has you covered for liquid rennet in bulk quantities, along with wholesale pricing for other bulk ingredients to chefs and restaurants across North America. Contact us today for more details on products or quotes, or contact our distributor Qualifirst Foods Inc and order now!

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