QG Group Microbial Liquid Rennet for Cheese Making – 3 fl oz (88 ml) Vegetarian Milk Coagulant

Easy, Vegetarian Microbial Liquid Rennet for Homemade Cheese

Bring the craft of artisanal cheese into your kitchen with QG Group Microbial Liquid Rennet. This 3 fl oz bottle (88 ml) uses a vegetarian enzyme to coagulate milk and form clean curds, suitable for cow, goat, or sheep milk. A little goes a long way: 1/2 capful per gallon, or 1 capful per 2 gallons, added directly to milk warmed to 89–100°F (32–38°C). The result is curds that hold together well for shaping, stretching, and pressing into your favorite cheeses, from soft spreadables to firmer blocks.

Why This Rennet Stands Out

The formula relies on a 100% vegetarian microbial enzyme, offering a plant-based alternative that delivers consistent coagulation. Its concentrate means you can produce multiple cheesemaking sessions from a single bottle, making it a practical choice for enthusiastic home dairying.

Versatility Across Milk Types

Designed to work with fresh cow, goat, or sheep milk, it enables you to experiment with a wide range of textures and flavors. The same coagulant can support different milk sources in a single project or across several recipes.

What You Can Expect in Your Cheesemaking Toolkit

• Highly concentrated formula that requires only a small amount per batch
• Direct-to-milk use without prior dilution for a quick, straightforward process
• Clear guidance included to help you achieve stable curds suitable for shaping
• Compatibility with classic cheese styles such as mozzarella, cheddar, feta, parmesan, and cream cheese

Usage Tips and Best Practices

• Use 1/2 capful per gallon of milk or 1 capful per 2 gallons for larger batch sizes
• Pour into milk heated to 89–100°F (32–38°C) and allow the curds to form
• Proceed with your usual cheese-making steps: cut, cook, drain, and press as your recipe directs
• Store the bottle as directed after opening to maintain performance