Description Microlant Microbial rennet is a benzoate-free, vegetarian-friendly rennet alternative perfect for making young cheeses with rich flavour and great texture. Perfect for Making: Fresh, soft, and semi-soft cheeses Young, quick-to-market varieties Low-fat and mould-ripened cheese styles Why You’ll Love It: Plant-Based & Vegetarian-Friendly: Made from Rhizomucor miehei, this coagulant is ideal for vegetarian cheese lovers. No Benzoates Added: Great for cheesemakers wanting clean-label ingredients. Reliable Performance: Heat-labile mucorpepsin gives excellent clotting, texture, and flavour development in young cheeses. High Activity: With 750 IMCU/mL average activity, it’s highly effective even at lower dosages. Clean and Compliant: Free from common allergens and complies with Kosher, Halal, and VLOG standards. How to Use: Dilute the coagulant 1:5 to 1:15 with cold, chlorine-free water or a water/milk blend (pH <6.4) before adding to warmed milk. Stir into milk for 2–3 minutes at your target renneting temperature (ideal: 36–41°C). Suggested dosage: 33–66 IMCU/L milk. Optimise for your cheese type, pH, and calcium levels. Whether you’re crafting a luscious Brie or a creamy Havarti, Microlant Microbial rennet offers you professional-grade performance without compromise. A go-to cheesemakers chasing consistency, character, and clean ingredients.
