{"product_id":"qg-group-microbial-liquid-rennet-for-cheese-making-3-fl-oz-88-ml-vegetarian-milk-coagulant","title":"QG Group Microbial Liquid Rennet for Cheese Making – 3 fl oz (88 ml) Vegetarian Milk Coagulant","description":"\u003ch2\u003eEasy, Vegetarian Microbial Liquid Rennet for Homemade Cheese\u003c\/h2\u003e\n\u003cp\u003eBring 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.\u003c\/p\u003e\n\n\u003ch3\u003eWhy This Rennet Stands Out\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003ch3\u003eVersatility Across Milk Types\u003c\/h3\u003e\n\u003cp\u003eDesigned 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.\u003c\/p\u003e\n\n\u003ch3\u003eWhat You Can Expect in Your Cheesemaking Toolkit\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eHighly concentrated formula that requires only a small amount per batch\u003c\/li\u003e\n  \u003cli\u003eDirect-to-milk use without prior dilution for a quick, straightforward process\u003c\/li\u003e\n  \u003cli\u003eClear guidance included to help you achieve stable curds suitable for shaping\u003c\/li\u003e\n  \u003cli\u003eCompatibility with classic cheese styles such as mozzarella, cheddar, feta, parmesan, and cream cheese\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eUsage Tips and Best Practices\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eUse 1\/2 capful per gallon of milk or 1 capful per 2 gallons for larger batch sizes\u003c\/li\u003e\n  \u003cli\u003ePour into milk heated to 89–100°F (32–38°C) and allow the curds to form\u003c\/li\u003e\n  \u003cli\u003eProceed with your usual cheese-making steps: cut, cook, drain, and press as your recipe directs\u003c\/li\u003e\n  \u003cli\u003eStore the bottle as directed after opening to maintain performance\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: What is this product and what does it do?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: A vegetarian microbial liquid rennet that coagulates milk to form cheese curds for homemade cheeses from cow, goat, or sheep milk.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How much should I use per gallon of milk?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Use 1\/2 capful per gallon of milk, or 1 capful per 2 gallons, added to milk heated to 89–100°F (32–38°C).\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"QG group","offers":[{"title":"Default Title","offer_id":47967189270682,"sku":"B0C398QYP1","price":35.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0747\/0514\/1914\/files\/qg-group-microbial-liquid-rennet-bottle.jpg?v=1777874264","url":"https:\/\/oicohome.com\/products\/qg-group-microbial-liquid-rennet-for-cheese-making-3-fl-oz-88-ml-vegetarian-milk-coagulant","provider":"Oico Home","version":"1.0","type":"link"}