Milky Rennet Powder for Cheese Making, High Strength 2200 IMCU/g, 25 g

Rennet Powder – the reliable base for long-matured cheese

Rennet Powder from Milky is the trusted choice when making cheese that matures for more than 7 months. It splits the milk casein, allowing the milk to thicken reliably without turning sour. With a strength of 2200 IMCU/g, you get consistent, predictable results every time you make cheese.

Whether you're a hobby cheesemaker or an experienced farm producer, this rennet powder is easy to dose and adapts to different recipes and milk quantities. Made from natural ingredients and compliant with labelling regulations, it gives you full control over the quality and consistency of your cheese, whether you work in a home kitchen or on the farm.

Overview:

• Splits casein reliably for cheese making
• Easy and precise to dose
• Ideal for cheese matured over 7 months
• Consistent rennet strength of 2200 IMCU/g
• Made from natural ingredients, labelling compliant

Technical Data:

• Rennet strength: 2200 IMCU/g
• Form: Powder
• Storage: 0–8 °C, protected from light

Scope of Delivery:

1x Milky Rennet Powder

Questions & Answers:

How do I dose the rennet powder correctly?
Follow the dosage stated in your cheese recipe exactly to achieve a consistent result.

How long does rennet powder last?
Stored cool (0–8 °C) and protected from light, the rennet strength remains stable for several months.

When should I use rennet powder instead of liquid rennet?
For cheese matured over 7 months, rennet powder is the right choice; for shorter maturing times, liquid rennet works better.