Rennet
Default unit: g · Less common product
Description
Rennet is a microbial or animal‑derived enzyme that activates the casein proteins in milk, causing it to coagulate during cheese making. It is used to produce hard and soft cheeses as well as some fermented dairy products.
Nutrition
(per 100g)
Calories300
Protein70г
Fat0г
Carbs30г
Vitamins & minerals
Contains no significant vitamins
How to choose
Choose rennet that is sealed, check the production date and expiry; for vegetarian dishes select microbial or vegetable rennet.
How to store
Keep rennet dry and cool; after opening store in the refrigerator in a sealed container to prevent moisture.
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