QSO Vegetable Rennet Tablets - Strip of 10 Tablets

I used this to make Mozzarella cheese it works well with no problems at all. Cheese taste wonderful and was easy to use. Expiration is two a year out which is a great leaving lot of time to use them up. If you are planning to cut these I would use a pill cutter it makes it easier and gives a cleaner cut. There are guide lines for cutting but a pill cutter makes it easier. The recipe I used didn’t come out just like the picture showed but I believe since this was my first time it was my mistake. I do not believe it was the tablets but I will adjust to half a tablet next time and see if that makes a difference. I have placed the left over tablet in a zip lock page to keep it fresh and clean. That seems to work great. For my first time I found these tablets to work great, even though it didn’t look like the picture it showed in the recipe it turned out wonderful and taste wonderful. I am very please and will reorder when I need to.

You won't use a whole tablet to do a gallon of milk, and I see a lot of reviews grumbling about how difficult these are to cut. Do yourself a favor and get a pill cutter in the pharmacy section. Works perfectly! Now on to the product. Full disclaimer - this was my first attempt at making cheese, so I'm not sure if my milk wasn't great for it or if my technique was off, but I originally used a quarter tablet (crushed) for my gallon of milk as directed. After ten minutes, I barely saw any reaction. I ended up using another quarter tablet (for a total of a half tablet), and another ten minutes later, and I was in business. It was really crazy to learn that cheese isn't often "vegetarian" due to the rennet. I'm not a vegetarian, but reading what traditional rennet is, I was a bit turned off. I was thrilled to find this vegetable based version as I delve into this. Overall, I'm please and excited to try again.

"Calidad excepcional:" He probado varias marcas y estas pastillas de cuajo son realmente potentes. Logré una cuajada firme en menos de 45 minutos. Lo que más me gustó es que no dejan ningún sabor residual amargo ni químico; el queso quedó con un sabor puro y natural, justo como el de campo. ​"Mi método para el éxito (Tips):" Para los que están empezando en la quesería casera, esto es lo que mejor me funcionó: ​La disolución: No lances la pastilla directo a la leche. Disuélvela primero en un cuarto de taza de agua fría. Asegúrate de que sea agua filtrada o hervida (el cloro del agua del grifo puede matar la fuerza del cuajo). ​Temperatura clave: Calenté la leche a unos 32°C - 35°C (90°F) antes de añadir el cuajo. Es el punto exacto donde mejor reacciona. Mezclar: vierte la pastilla ya disuelta en la leche, y con un cuchillo empiezas a revolver hasta que veas que se forman grumos, esta es la señal de que ya empezóa cuajar, liego tapas bien la olla y la dejas reposando por 20 minutos, luego cuelas y pones sal al gusto. ​"Rendimiento:" Utilicé solo media pastilla para 1800 ml. de leche entera y la fuerza fue increíble. Como pueden ver en la foto, el bloque de queso salió con una textura firme pero suave, ideal para desmoronar sobre tacos o comer con arepas. ​"Veredicto:" Si extrañas el sabor del queso artesanal de tu país, estas pastillas son la solución. Vienen bien selladas y mantienen su efectividad por mucho tiempo. ¡Vale cada centavo!

It does what it is supposed to do with milk, heat, and citric acid -- it makes us mozzarella which tastes great. I do have a couple of quibbles: it is almost impossible to cut the little pills of rennet into 1/4s, as required by most mozzarella recipes using 1 gallon of milk. I also wish, as this claims to be vegetable rennet, that it had a kosher marking. I have relatives that require such a marking on their food, and I can't make them mozzarella with this. Pity! But all in all, very useful. And I'll be making a lot of cheese. (Not the 40 gallons that 10 pills might actually make, as I lose about 1/3 to 1/2 of each pill trying to cut it into 1/4s. Frustrating!)

It worked! First time cheese maker Was able to get a lot of extra milk so not to waste, I made cheese! Always wanted to make cheese but was scared of the process. Also didn’t want to use sheep stomach juice in the cheese. So when I found a vegan alternative I tried it and it worked. Must follow a good recipe, Pay attention to temperatures and procedure, not hard at all. Did it three times so far and the mozzarella came out better and better. Do it

We finished the last of our vegetable rennet, that we bought in bulk 10 years ago, in December. I purchased this product from this company due to its price. Using this rennet the curds don't separate reducing the volume of mozzarella cheese. We have been making cheese once a week for years and nothing has changed except for this rennet.

I'm just getting into cheese making, but this rennet made the best soft mozzeralla. We have enjoyed it on pizza and caprese salad.

These work great for farmer's cheese making. My second order at this point