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Microbial Rennet Pack of 10 Use one sachet 1g for 22 gallons 100 ltr of milk
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Microbial Rennet Pack of 10 Use one sachet 1g for 22 gallons 100 ltr of milk
Valiren is a double-strength microbial rennet that contains no animal products and is suitable for vegetarians.
Microbial Rennet Pack of 10 Use one sachet 1g for 22 gallons 100 ltr of milk

Microbial Rennet Pack of 10 Use one sachet 1g for 22 gallons 100 ltr of milk

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Valiren is a double-strength microbial rennet that contains no animal products and is suitable for vegetarians.
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What Stands Out

High Efficiency
Each sachet of microbial rennet sets up to 22 gallons of milk, making it an efficient choice for cheese-making enthusiasts and professionals looking to maximize yield from their ingredients.
Vegan Friendly
Unlike animal-derived rennet, this microbial option is suitable for vegans and those with dietary restrictions, ensuring a broader market appeal without compromising on cheese flavor or quality.
Consistent Quality
Designed to provide reliable coagulation each time, this product ensures consistent texture and flavor in cheese production, addressing common concerns about variability in homemade cheese results.

Product Details

Looking to coagulate milk? Get Valiren Microbial Rennet Pack of 10, perfect for 22 gallons (100 Ltr) of milk. FCC recommended, Kosher and Halal certified. Buy now at Ubuy Maldives!
  • Double strength microbial rennet with no animal products
  • Non-GMO and gluten-free, suitable for vegetarians
  • Instructions: Warm milk gradually to 90°F (35°C) for best results
  • Works on any type of fresh animal milk, Kosher and Halal certified
  • Each sachet (1g) can clot 22 gallons (100 ltr) of milk
  • Satisfaction guarantee with full refund policy
Item Weight0.4 lbs (180 grams)

Who Should Buy?

Suitable For
  • Home Cheesemakers

    Ideal for hobbyists making cheese at home, providing consistent coagulation and ensuring quality cheese production.

  • Small Dairy Farms

    Beneficial for small-scale operations needing effective rennet in large quantities while maintaining cost efficiency and quality.

  • Vegetarian Producers

    Perfect for those producing cheese without animal-derived rennet, catering to vegetarian consumers seeking ethical options.

Not Suitable For
  • Large Manufacturers

    Not suitable for industrial cheese production due to the scale and specific needs which may require larger supplies.

Product Description

Microbial Rennet Pack of 10 Use one sachet 1g for 22 gallons 100 ltr of milk

Have any Query? Chat with us

Customer Questions & Answers

  • Question: What is microbial rennet and how is it used in cheese-making?

    Answer: Microbial rennet is a natural coagulant derived from microorganisms, which plays a crucial role in the cheese-making process. It helps in clotting milk proteins to form curds. By using one sachet, you can coagulate up to 22 gallons (100 liters) of milk, making it highly efficient for large batches. This is advantageous for artisan cheese makers who require consistent curds for quality cheese production.
  • Question: Is microbial rennet suitable for vegetarian cheese-making?

    Answer: Yes, microbial rennet is an excellent choice for vegetarian cheese-making. Unlike animal-based rennet, which is derived from the stomach lining of calves, microbial rennet is plant-based and suitable for vegetarians. This makes it ideal for producing various cheese types without compromising dietary preferences, allowing for creative cheese crafting while meeting customer demands for vegetarian products.
  • Question: How should I store microbial rennet after opening?

    Answer: To maintain the potency of microbial rennet after opening, store it in a cool, dry place, ideally in an airtight container. This helps prevent moisture absorption or degradation from environmental factors. Proper storage ensures that each sachet maintains its effectiveness, guaranteeing successful coagulation during your cheese-making process every time you use it.
  • Question: How many sachets do I need for different volumes of milk?

    Answer: Each sachet of microbial rennet is designed to coagulate 22 gallons (100 liters) of milk. For smaller batches, you can use a scale to measure out portions based on this ratio. For instance, if you’re working with 10 gallons (approximately 38 liters), you would use about half a sachet. This flexibility allows for both large-scale and smaller cheese-making projects, catering to various production needs.
  • Question: Can I use microbial rennet for making other dairy products?

    Answer: Yes! Microbial rennet can not only be used for cheese-making but also for producing other dairy products that require coagulation, such as paneer or ricotta. By adjusting the rennet ratio according to the type of product, you can enjoy making various creamy treats. This versatility makes it a valuable addition to the toolkit of any home dairy enthusiast.
  • Question: What types of cheese can I make with microbial rennet?

    Answer: Microbial rennet is suitable for a broad range of cheese types, including soft cheeses like ricotta and mascarpone, as well as firmer varieties like cheddar and gouda. Each cheese type will require specific techniques and aging processes, but using microbial rennet aids in achieving the desired texture and flavor. This adaptability allows for innovative cheese exploration and production.
  • Question: Is there a difference between microbial rennet and animal rennet?

    Answer: Yes, the primary difference lies in their sources and compositions. Microbial rennet is created from fermentation of microorganisms, promoting a vegetarian-friendly option, while animal rennet is sourced from the stomach linings of calves. Each type will yield slightly different flavors and textures, with microbial rennet often providing a milder taste. Understanding these differences can help in selecting the right rennet for your cheese-making goals.
  • Question: How long does it take for milk to coagulate with microbial rennet?

    Answer: Typically, milk will begin to coagulate within 30 minutes after adding microbial rennet, but the process can vary depending on several factors like temperature and milk composition. For best results, allow the curds to set undisturbed for a recommended time, usually about 1 to 2 hours. This patience is key to achieving optimal curd formation for various cheeses, enhancing the quality of your finished product.
  • Question: Can I use expired microbial rennet?

    Answer: Using expired microbial rennet is not recommended, as it may lose its effectiveness, leading to poor coagulation and compromised cheese quality. Check the packaging for the best-before date and ensure to utilize your sachets before that date. Prioritizing fresh ingredients helps achieve consistent results, ensuring your cheese-making endeavors yield delicious and satisfying outcomes.
  • Question: Where can I buy Microbial Rennet Pack of 10?

    Answer: You can purchase the Microbial Rennet Pack of 10 from Ubuy in Maldives. Ubuy offers a variety of high-quality rennet products suited for your cheese-making needs, ensuring you have reliable access to essential ingredients for crafting delicious cheeses at home or in commercial settings.

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Features & Benefits

  • Double-strength microbial rennet with no animal products
  • Suitable for vegetarians, non-GMO, and gluten-free
  • Complies with FCC recommended specifications for food-grade enzymes
  • Each sachet can coagulate up to 22 gallons of milk
  • Kosher and Halal certified
  • 100% satisfaction guarantee with full refund, no questions asked

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