Natural Rennet

For all types of cheese, especially mature cheese.

Natural Rennet CUAJOCOL

Composition Natural Rennet: For all types of cheese, especially mature cheese.

It is extracted from selected stomachs of suckling calves from BSE-Free certified areas. In its various formulations it is able to satisfy the requirements of the most refined productions. In fact, it is used to produce the best cheeses, from mozzarella to Parmigiano-Reggiano. 

It is available in liquid form. It should be noted that calf rennet, because it contains a lipolytic fraction, makes it possible to obtain more flavorful products with a different aromatic profile.

Rennet for cheese making 100% Natural

Download Technical Data Sheet

Instructions for use:

It has food preservatives, no coloring agents that alter the flavor of the cheese, and does not require refrigeration.

Step 1: Heat the milk

The milk is heated to 36oc DO NOT EXCEED THIS TEMPERATURE because it is a liquid rennet, it is required to activate it in cold potable water, free of chlorine in a proportion of 10 to 15 times its quantity in a container.
in cold potable water, free of chlorine in a proportion of 10 to 15 times its quantity in a totally clean container.

Step 2: Add Rennet Col

Add the rennet diluted in water to the milk, stirring well to ensure uniform mixing. -Let the milk stand until it coagulates.
Let the milk stand until it coagulates, depending on the degree of acidity of the milk, the coagulation time will vary between 30 to 35 minutes.

Step 3: Let stand

Let the milk stand
the milk until it coagulates, depending on the degree of acidity of the milk, the coagulation time will change between 30 to 35 minutes.
30 to 35 minutes.

Step 4: Squeezing and molding

Then follow normal cheese making procedures.

Need more information?

It is very important for Cuajo Col to be in permanent contact with our customers. If you have any questions, comments, suggestions or want to quote any of our products, please contact us immediately.

Presentations:

  • 500 C.C
  • 1000 C.C

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