D-Ren Calf Rennet (50 IMCU)

This Calf Rennet is a direct replacement for the Renco rennet that everyone knows and loves that is sadly no longer made. So, in your recipe replace the Renco with the same amount of D-Ren. It is perfect for making small batches of cheese or batches of slow renneting fresh cheeses that require the smallest amounts of rennet to be measured out. It is ideal for the making of fresh and soft cheeses like cream cheese, Camembert, Brie, Valencay, Crottin and washed/smear rind cheeses plus Junket, though it can be used for making pressed cheeses. This is a very natural product made in a very traditional way through slow maceration of calf stomachs to release quality enzymes. It has a preservative at a level well below that allowed by New Zealand Regulations too and its straw colour is a nod to its natural composition. It is available in 3 sizes so use the drop box to select your required size.

Description

Sadly, New Zealand no longer manufactures animal rennet. This includes our beloved Renco Rennet used to make to make what I would argue is a Kiwi Icon – Junket. Our product D-Ren is a direct replacement for Renco. it is of low strength (50 IMCU) so useful for soft cheeses like cream cheese that need the tiniest amount of rennet and is indispensable to the home cheesemakers who want to make small amounts of cheese and therefore require a small amount of rennet action.

D-Ren

Minimum chymosin content 180 mg/l with activity 85% +/- 5%

Pepsin activity 15% +/- 5%

PH 5.6 +/- 0.2

50 IMCU (close enough to 65 IMCU that no need to adjust dosage)

For a full description of the how rennet and its enzymes work click on this link All About Animal Rennet.