Can you make your own rennet?
Matthew Shields
Updated on April 03, 2026
Can you make your own rennet?
If you’re “blessed” with a large patch of nettles somewhere in your neighborhood, you can easily gather enough for rennet-making. A pound of fresh leaves will make enough homemade rennet for 2 gallons of milk. Rinse the leaves thoroughly under cold water; then add them to a pot with 2 cups of water.
How can I get rennet naturally?
Instructions for Making Nettle Rennet
- Rinse 2 pounds fresh leaves under cool, filtered water.
- Fill a large pot with 4 cups water.
- Add 1 heaping tablespoon of sea salt to the pot; stir gently to dissolve.
- Place a colander inside a large bowl.
- The liquid drained from the nettle leaves is the liquid nettle rennet.
Where can I buy rennet for cheese making?
You can often find rennet at health food stores. If you don’t have a health food store near you, or if you can’t find one that carries it, you can also order your rennet online . The most common rennet brand is Junket. It’s the one you are likely to find in stores. Check these online health stores .
What can you do with 5 drops of rennet?
Excellent rennet for cheese and junket making. Use 5 drops per Litre of milk for cheese and a tea.. Animal cheese making rennet. Directions: Add 1ml of rennet, diluted in previously cooled boiled w.. Vegetarian cheese making rennet. Directions: Add 1ml of rennet, diluted in previously cooled boil.. Animal cheese making rennet.
How to make vegetarian and animal rennet tablets?
Use 5 drops per Litre of milk for cheese and a tea.. Animal cheese making rennet. Directions: Add 1ml of rennet, diluted in previously cooled boiled w.. Vegetarian cheese making rennet. Directions: Add 1ml of rennet, diluted in previously cooled boil.. Animal cheese making rennet.
Where can I find rennet in South Africa?
Rennet. Rennet is the curdling enzyme that sets milk during the cheese making process. We have it available in South Africa in free powder and capsule form, from animal as well as vegetarian, vegan, microbial varieties. Also known as chymosin or rennin.
