{"product_id":"bixa-liquid-microbial-rennet-for-cheesemaking-16-9-fl-oz-vegetarian-non-gmo-coagulant","title":"Bixa Liquid Microbial Rennet for Cheesemaking — 16.9 fl oz Vegetarian, Non‑GMO Coagulant","description":"\u003cp\u003e\u003cstrong\u003eBixa Liquid Microbial Rennet is a vegetarian, non‑GMO liquid coagulant for cheesemaking that gently curdles milk to produce consistent curds for home and small‑scale production.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eWhether you're beginning with a simple farmhouse cheddar or scaling up artisanal batches, this microbial rennet offers a plant‑based alternative to animal rennet. Extracted from a pure strain of Rhizomucor miehei and formulated without common allergens, it supports reliable coagulation while remaining gluten‑free, cruelty‑free, and vegan. The 16.9 fl oz bottle is concentrated enough to treat large volumes of milk with straightforward dosing guidance.\u003c\/p\u003e\n\n\u003ch3\u003eHow do I use Bixa rennet in a typical cheesemaking process?\u003c\/h3\u003e\n\n\u003cp\u003eAdding the rennet is one of the final steps before curd formation; it’s designed for simple, repeatable use. Warm your milk to the recipe temperature, dilute the measured rennet if recommended by your method, stir gently, and allow the milk to set until a clean break forms.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eDosage guideline: 6–8 cc per 100 liters of milk (adjust per recipe and milk type).\u003c\/li\u003e\n  \u003cli\u003eMix rennet into a small amount of cool, non‑chlorinated water before adding to milk for even distribution.\u003c\/li\u003e\n  \u003cli\u003eStir slowly for 20–30 seconds, then let milk rest undisturbed for coagulation.\u003c\/li\u003e\n  \u003cli\u003eExpect consistent set times when following temperature and acidification steps.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWill this work for vegetarian and allergen‑sensitive cheese recipes?\u003c\/h3\u003e\n\n\u003cp\u003eBixa microbial rennet is produced without animal enzymes and contains no gluten, soy, or nut derivatives, making it suitable for vegetarian and many allergen‑sensitive applications. It offers cheesemakers a reliable coagulant while avoiding common animal and allergenic components.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eVegetarian and vegan friendly—no animal products used in production.\u003c\/li\u003e\n  \u003cli\u003eNon‑GMO and gluten‑free formulation for broader dietary compatibility.\u003c\/li\u003e\n  \u003cli\u003eSuitable for white, fresh, and many aged cheese styles depending on technique.\u003c\/li\u003e\n  \u003cli\u003eCruelty‑free manufacturing claimed by the brand.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow much cheese can I make from a 16.9 fl oz bottle?\u003c\/h3\u003e\n\n\u003cp\u003eThe bottle’s concentration allows substantial output when dosed properly: following the recommended 6–8 cc per 100 liters, a single bottle can coagulate large quantities of milk. Actual cheese yield depends on milk fat and solids, but this product is formulated for efficient, high‑volume use.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eTypical dosage enables coagulation for many batches; yields vary with milk quality.\u003c\/li\u003e\n  \u003cli\u003eManufacturer notes potential to make up to roughly 2,400 pounds of cheese under ideal conditions.\u003c\/li\u003e\n  \u003cli\u003eStore bottle tightly capped and refrigerated after opening to retain activity.\u003c\/li\u003e\n  \u003cli\u003eKeep track of batch records to refine dosing for your milk source.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I store and handle this microbial rennet safely?\u003c\/h3\u003e\n\n\u003cp\u003eProper storage preserves enzymatic activity and ensures consistent results across batches. Keep the bottle sealed and refrigerated; avoid prolonged exposure to heat or direct sunlight and follow any expiration guidance on the label.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eRefrigerate after opening and keep upright to prevent leaks.\u003c\/li\u003e\n  \u003cli\u003eAvoid freezing; extreme temperatures can reduce effectiveness.\u003c\/li\u003e\n  \u003cli\u003eUse clean utensils and water when diluting to prevent contamination.\u003c\/li\u003e\n  \u003cli\u003eContact customer service for handling or usage questions.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: Bixa Liquid Microbial Rennet is made for home cheesemakers, small dairy artisans, culinary educators, and craft producers seeking a non‑animal, non‑GMO coagulant. It suits those who want predictable, vegetarian‑friendly coagulation across a range of cheeses, and anyone who values clear dosing guidance and customer support for scaling recipes.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eChymosin Rennet\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is Bixa microbial rennet suitable for vegans?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. It is produced from Rhizomucor miehei with no animal ingredients, making it suitable for vegetarian and many vegan uses.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: What is the recommended dosage for typical cheesemaking?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Use about 6–8 cc per 100 liters of milk; adjust slightly based on milk type and recipe requirements.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Bixa","offers":[{"title":"Default Title","offer_id":49212470690011,"sku":"B096HJMKQ3","price":54.17,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0845\/1188\/3483\/files\/bixa-front-label-bottle.jpg?v=1788329872","url":"https:\/\/homelypantry.co.uk\/products\/bixa-liquid-microbial-rennet-for-cheesemaking-16-9-fl-oz-vegetarian-non-gmo-coagulant","provider":"The Homely Pantry","version":"1.0","type":"link"}