Cheese & Yogurt Making Vegetarian Rennet Thistle - 100ml, Plant-Based Coagulant for Goat, Sheep & Cow’s Milk, Ideal for Soft, Hard & Lactic Cheeses, Natural Enzyme for Intense Flavour & Creamy Texture

Natural Thistle Rennet for Cheesemaking - Extracted from the Cardoon thistle, this vegetarian rennet is perfect for making traditional cheeses like Ovelha Amanteigado, Amanteigado, and Torta del Casar. Ideal for Goat, Sheep & Cow’s Milk - Specially suited for goat’s and sheep’s milk, but also effective with cow’s milk for unique cheese textures and flavors. Creates Rich, Complex Flavors - Thistle rennet enhances the natural taste of cheese, adding sweet, floral, yeasty, and vegetal notes while accelerating aging for a mature taste. Soft, Creamy & Gooey Texture - Perfect for crafting creamy, melt-in-your-mouth cheese. This plant-based coagulant gently breaks down proteins, creating soft and gooey textures. Easy-to-Use with Precise Dosage - Usage: 5-10ml per L for lactic cheeses, 10-20ml per L for soft cheeses, and 25-30ml per L for hard cheeses. Curd setting time ranges from 1-4 hours.