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Culture Cupboard Rennet for Cheesemaking is an agent that helps to form milk into curds for cheesemaking and dairy desserts like junket. Culture Cupboard Rennet for Cheesemaking contains five sachets and each makes 6 litres of milk into a wide range of soft and hard cheeses, leaving no bitterness in the finished cheese.

It contains the chymosin milk clotting enzyme produced through fermentation. Culture Cupboard cheesemaking starters are made in NZ in small batches for maximum freshness. Because theyre made fresh, each pack has a long shelf life of 8-12 months. 
  1. Heat up to 4 litres of dairy milk to the temperature specified.
  2. Add a sachet of starter culture according to the recipe. 
Temperatures and times will vary by cheese type. Follow the recipe for the type of cheese you wish to make.

Soft cheeses are a great introduction to home cheesemaking. They are fast to make and ready immediately, requiring no maturing.
Each recipe will vary, but the process is warming the milk to 32°C, adding the starter culture, adding the rennet (link), cutting the curds, and draining them through cheesecloth (link).  Some cheeses have salt, or fresh herbs added at this stage.

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