Mad Millie Pipette 3mL
A very handy measuring instrument made of plastic used to measure or transfer small amounts of rennet or lipase as well as calcium chloride.
Mad Millie 10mm Measuring Beaker and Cap
A calibrated beaker used to dilute rennet or lipase in the right amount of cooled boiled-water to ensure it is evenly distributed within the milk.
Mad Millie 28ml Sterile Pottle White Cap x3 Pack
Small, sterile plastic pottle used to safely store left over culture from any Mad Millie culture sachet. Pottle is sterile and air tight to reduce chance of contamination and prolong shelf life once sachet is opened.
These tablets contain no animal products and are gluten free. Each tablet is scored into 4 segements for ease of use.
INGREDIENTS: Microbial coagulant (Mucur Pussillus and/or Mucur Miehei), Cellulose Microcristaline and Sodium Chloride USP
YIELD: 1/4 tablet will set 2 gallons of milk in approximately 45 minutes at 86-95F. Ten tablets will set approximately 80 gallons of milk.
DIRECTIONS: Crush desired portion of tablet and dissolve in 1/4c. cool, non-chlorinated water. Add to milk when specified in recipe. Stir to distribute thoroughly. NEVER keep part of rennet solution for later use. When using store bought milk you may need to add a little more rennet.
STORAGE: Store rennet tablets in the freezer. They will last at least 3 years if stored properly.
Mad Millie Calf Rennet 50ml (FRIDGE)
Rennet is an enzyme used for making the vast majority of cheeses, particularly many of the classic harder cheeses, as it speeds up the coagulation process to former a tighter and stronger curd. As a general rule, liquid rennet is used sparingly, from between 0.2 ml to 0.5ml per litre of milk and the rennet should also be diluted in around 5 times its amount in boiled then cooled water, before it is added to milk. Rennet must be stored in your fridge and always check with each Mad Millie recipe for exact usage volumes.
Calf rennet is made from enzymes taken from a calf’s stomach which helped it to digest the mother’s milk. Mad Millie Vegetarian Rennet on the other hand is suitable for vegetarians. This is a microbial rennet made from special moulds which are able to coagulate milk.
This is the highest quality form of rennet available on the U.S. market today.
INGREDIENTS: Veal rennet, sodium chloride brine, acetate, propylene glycol, caramel color, sodium benzoate, potassium sorbate.
YIELD: 1/2 teaspoon will set 2 gallons of milk in approximately 45 minutes. Each 2oz. bottle contains 12 teaspoons which is enough to set 48 gallons of milk.
DIRECTIONS: The amount to use will vary on the condition of your milk, season and type of cheese you are making.
Dilute required amount of rennet with 20 times its volume of cool, potable water. Immediately add into milk and stir for 2 minutes to uniformly distribute.
STORAGE: Store rennet in refrigerator. Will keep for 1 year if stored properly.
Mad Millie Vegetarian Rennet 50ml (FRIDGE)
This real-vegetable 'microbial rennet' is suitable for vegetarians and can also be used in making a variety of Kosher cheeses.
Rennet is an enzyme used for making the vast majority of cheeses, particularly many of the classic harder cheeses, as it speeds up the coagulation process to former a tighter and stronger curd. As a general rule, liquid rennet is used sparingly, from between 0.2 ml to 0.5ml per litre of milk and the rennet should also be diluted in around 5 times its amount in boiled then cooled water, before it is added to milk. Rennet must be stored in your fridge and always check with each Mad Millie recipe for exact usage volumes.
This rennet is a Double Strength microbial "vegetable" rennet. All ingredients conform to organic standards. Gluten free, non-GMO, no caramel color.
INGREDIENTS: Microbial rennet from Mucor Miehei and salt
YIELD: 1/4 teaspoon will set up to 2 gallons of milk. Each 2oz. bottle contains 12 teaspoons which is enough to set up to 96 gallons of milk.
DIRECTIONS: This rennet is DOUBLE STRENGTH. Use half as much as recipe calls for.
Dilute required amount of rennet with 20 times its volume of cool, potable water. Immediately add into milk and stir for 2 minutes to uniformly distribute.
STORAGE: Store rennet in refrigerator. Will keep 3 months if stored properly.
NOTE: We purchase this rennet Certified Kosher OU in bulk. However, we repackage into smaller quantities without supervision, thus voiding the kosher certification.
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W, Chambersburg, PA 17202
(717) 504-8534
Store Hours Tue to Sat 11:30 am to 5:30 pm
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