NEW PRODUCT – Rennet by Wilderness Family Naturals

NEW PRODUCT – Rennet by Wilderness Family Naturals

Would you like to make your own cheese? Well you can – but you need rennet to do it! And Wilderness Family Naturals rennet tablets are completely vegan– so anyone can use them!
In case you were wondering – the activity and stability of Wilderness Family Naturals’ vegan rennet tablets are superior to the activity of animal rennet tablets.
These rennet tablets are made with microbial enzymes which contain no animal products.  Each tablet is scored into 4 segments for ease of use.  When used in making cheese, 1/2 tablet will set 1 gallon of milk in approximately 45 minutes.  These tablets will last indefinitely in the freezer and that makes it easy to always have rennet on hand.
Rennet coagulates milk using microbes – turning the milk into cheese.  Our new tablets are manufactured with a thermo labile enzyme of a selected strain of Rhyzomucor miehei, which is widely used in the dairy industry.  Thermo labile enzyme means that no residual enzymatic activity is found in the whey after a pasteurization process.
Fromase® 50 can be used for the preparation of fermented/coagulated milk, the oldest form of acidified milk products.  This can serve as the basis for making “quark” (sour curd cheese) and fresh cheese curds as well as probiotic whey beverages.
Wilderness Family Naturals rennet tablets are enclosed in “blister packs” so they are individually sealed and not exposed to oxidation until their “blister” is opened for use.
Each tablet is scored for easy breakage into 1/2 or 1/4 tablet pieces when needed.
Many say these are the best rennet tablets available.
Instructions:

  1. WFN RennetDissolve one tablet of Fromase® 50 completely in glass of fresh water.  Let the solution stand for 20 minutes before using.
  2. For better results, before adding the solution to the milk, the milk should be warmed to 35°C (95°F).
  3. Pour the Fromase® 50 solution into the warmed milk and stir vigorously.
  4. Let the milk stand until set (Approximately 40-45 minutes).
  5. If you wish to set less than 50 liters (13 gallons plus 3 cups):  Use one fourth tablet for 12 liters (3 gallons plus 3 cups), one half tablet for 25 liters (6 gallons plus 6 cups)
  6. If you use a lactic culture add it to the milk before the Fromase® solution.

Presentation and activity:  tablets have the following activity: 2305 IMCU (International Milk Clotting Units) per tablet one tablet to set 50 liters of cow milk at 35°C
Allergens: Milk (including lactose)
Ingredients: enzymatic microbial coagulant (from Rhyzomucor miehei), magnesium stearate, microcrystalline cellulose.  Tables contain NO wheat, starch or other gluten products.
Shelf-Life: Cultures have a 2 year shelf life from date of manufacture when refrigerated.
Storage: Keep refrigerated.  For a longer shelf life store in the freezer.
Contents: 1 bag contains 10 tablets
Country of Origin: Guatemala
 

Frequently Asked Questions:

  1. What happens if lactic acid does not develop in cheese milk for soft unripened cheese?A. Nothing.  No curd will form, and that is the end of Cheesemaking for the day.  The unused milk can be converted into Ricotta cheese by adding an acidulate, like vinegar or acid whey powder, and heating to 80°C.

But check why the starter culture did not work.  Antibiotic milk will slow or stop bacteria from forming lactic acid.

Recipe:

Fresh Cheese with Provencal Seasoning and Green Asparagus Coulis
(A cold French Asparagus Soup with Fresh Cheese)  (8 servings)

Ingredients for the cheese:
1 cup milk
Salt (to taste)
Provencal seasoning
1/2 Fromase® tablet
Ingredients for the coulis:
1 pound green asparagus
2 lemons
Sugar to taste
Olive oil to taste
 

Making Cheese Curds:

  1. Heat the milk to 75°C, and then cool it in icy water until 28-32°C while stirring constantly.
  2. Dissolve 1/2 Fromase® tablet in 1 tablespoon of water with a pinch of salt.
  3. Combine dissolved tablet from step 2 with the chilled milk from step 1; it will turn to curd in 35-50 minutes.
  4. Crush the curd into small pieces, and then start to cook it on low heat, until it is 38-40°C, while stirring carefully.
  5. Then let sit for approximately 5 minutes.  After that, strain with a plastic strainer and season with salt and Provencal seasoning.  Let it rest for at least 1 hour.
  6. Serve above cheese curds with the coulis.

Making the Coulis:

  • Wash the asparagus and cut off the end of the stalks.
  • Cook them in salty water with sugar and lemon juice until they’re soft.
  • Cool in icy water and drain.
  • Add salt, sugar and olive oil to taste.
  • Combine it with a blender.
  • Serve together with the above cheese.

ENJOY!