Rennet for Making Hard Cheese

This is not the kind of blog I like to write, but information good & bad is how we make our decisions.

what a little research will tell you. 

The more I research, the madder I get…here is from wikipedia on rennet in the USA..

Alternative sources of rennet http://en.wikipedia.org/wiki/Rennet

Because of the limited availability of proper stomachs for rennet production, (really? we nearly feed the world & we have no calves available for stomachs..they kill many young ones for the tender meat. what do they do with the stomachs? oh I so don’t want to tell you what I think, its ground up & fed back to the cows in the feed lot? I hope its not so!) cheese makers have looked for other ways to coagulate the milk since at least Roman times. There are many sources of enzymes, ranging from plants, fungi, and microbial sources, that can substitute for animal rennet. Cheeses produced from any of these varieties of rennet are suitable for lacto-vegetarians to consume. GMO-Microbial rennet (see below) is used more often in industrial cheesemaking in North America today because it is less expensive than animal rennet, whereas cheese from Europe is more likely to be made from animal rennet due to tradition.

Aren’t we a sad case of cheap!!!

 In 1999, more than half of US hard cheese was made with genetically engineered chymosin and it has most of the global market share for rennet,  approximately 80% to 90% of commercially made cheeses in the US and Britain were made using GM-based rennet,  the most widely used genetically engineered rennet is produced by the fungus Aspergillus niger.  Don’t you feel safe using this stuff! not!


Acid coagulation

Milk can also be coagulated by adding an acid, such as citric acid


Citric Acid  

In this production technique, which is still the major industrial route to citric acid used today, cultures of A. niger are fed on a sucrose or glucose-containing medium to produce citric acid. The source of sugar is corn steep liquormolasses, hydrolyzed corn starch or other inexpensive sugary solutions. After the mold is filtered out of the resulting solution, citric acid is isolated by precipitating it with lime (calcium hydroxide) to yield calcium citrate salt, from which citric acid is regenerated by treatment with sulfuric acid.

NOTE…the corn steep liquor is likely genetically modified corn. 

Other methods

Prior to the fermentative process, ascorbic acid was isolated from citrus fruits. The juice as treated with lime (CaO) to precipitate calcium citrate, which was isolated and converted back to the acid.

In 2007, world wide annual production stood at approximately 1,600,000 tonnes. More than half of this volume was produced in CHINA.    Folks…do we trust China? isn’t it amazing how we come full circle to the influx of damaging products from this place. We have been duped far beyond anything we can imagine. 


When rennet is listed on a cheese label, you may not be getting what you thought.


I do not know what other rennet’s offer, but I do have one here I will share with you so you know just what could be in that cheese you are eating. To avoid any liability I will only post the ingredients, and not the web page it came from…you do your own homework if you want to know more. 

**This item is currently out of stock. We recommend Liquid Vegetable Rennet and Vegetable Rennet Tablets as substitutes.**

2 oz. bottle liquid animal rennet for cheese making.

Ingredients: Veal rennet, sodium chloride brine, acetate, propylene glycol, caramel color, sodium benzoate, potassium sorbate.


It is time we get back to doing it the old fashioned way. For our health’s sake. 

Get back to local, knowing where it is coming from & how it is made. I am one farmer, small as I am who is going to do all I can to do it right & safe. Making my own rennet to make my own cheese so it is safe to eat. Hard work never hurt anyone!

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