This vegetarian rennet extracted from the Cardoon thistle is suitable for use with Goat's and Sheep's milk. It can also work with cow's milk but is better suited to the other milks. Some cheeses made with thistle rennet include Ovelha Amanteigado, Amanteigado, and Torta del Casar. This coagulant allows for a finer cheese paste and produces different and stronger flavours in the finished cheese. Usage: 5-10ml per 10L for Lactic style cheeses 10-20ml per 10L for soft cheeses 25-30ml per 10L for hard cheeses Curd set can take longer with thistle rennet - from 1 to 4 hours. Minimum enzymatic activity: Equivalent to 50mg of active chymosin per litre. Store in the fridge at below 7°C. Thistle rennet is a plant-based enzyme that's used in cheesemaking for its ability to: Accelerate aging Thistle rennet can make young cheeses taste like they've been aged for much longer. Intensify flavour Thistle rennet can enhance the natural flavour of cheese without overpowering it. Create unique flavours Thistle rennet can give cheese a variety of flavours, including sweet, floral, yeasty, and vegetal. Create soft, gooey cheese As thistle rennet ages, it can break down proteins and make cheese soft and gooey. Be vegetarian Thistle rennet is a vegetarian option that doesn't contain any animal products. Download our rennet instructions and soft cheese recipe here
