DROPPED: Malaka Brand - Liquid Rennet Vegetarian Concentrate - 0.5 oz.
  • Ingredients
  • Sugar-Free

    Products less than .5 grams of sugar per serving and are usually sweetened with a sugar substitute.

  • Vegetarian

    Excludes all meat products and any meat derivatives, but can include eggs, dairy and other animal-sourced foods.

Malaka Brand - Liquid Rennet Vegetarian Concentrate - 0.5 oz.

Item #: 112965
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Malaka Brand - Liquid Rennet Vegetarian Concentrate - 0.5 oz.

  • Item# :112965
    UPC# :039435102027
  • Brand:Malaka Brand
  • Size/Form:0.50  oz.
  • Ship Weight:0.05

Malaka Brand Liquid Rennet Vegetarian Concentrate - 0.5 oz. (15 ml.)

Malaka Brand Liquid Rennet Vegetarian Concentrate turns ordinary milk into delicious cheese, ice cream, custards and desserts.  Complete with recipes to help you make you cheeses and sugar free desserts.  This rennet enzyme is produced by a pure culture fermentation of Mucor Miehei (part of the mushroom family).

  • Refrigerate to keep freshness
  • Each box contains ½ oz. bottle
  • Each bottle could coagulate up to 110 quarts of milk

Presumably, the first cheese was produced by accident when the ancients stored milk in a bag made from the stomach of a young goat, sheep or cow.  They found that the day-old milk would curdle in the bag (stomach), yielding solid chunks (curds) and liquid (whey).  Once they discovered that the curd-chunks could be separated out and dried, they had discovered a means by which milk, an extremely perishable food, could be preserved for later use. The addition of salt was found to preserve these dried curds for long periods of time.
At some point, someone discovered that the most active portion of the young animal's stomach to cause curdling was the abomasum, the last of the four chambers of the stomach of a ruminant animal.  (In sequence, the four chambers are rumen, reticulum, omasum and abomasum.)  In particular, the abomasum from a suckling kid or calf was especially active.  The abomasum was cut it into strips, salted and dried.  A small piece would be added to milk in order to turn it into curds and whey.  Here is a page about my experiments at making home made rennin.  At some point, the Germans began calling this material rennen, meaning to run together, or to coagulate.  The technical term for rennin is chymosin.  Here is a technical description of its action on the various proteins in milk.

Until 1990, rennet was produced the old fashioned way (from abomasums), from various "vegetable" rennets (some of which, called microbial coagulant, are made from the microorganism Mucor miehei.) These days, at a cost one tenth of that before 1990, chymosin is produced by genetically engineered bacteria into which the gene for this enzyme has been inserted.  When the bacteria are grown in large vats,they secrete rennin, and itis then purified for cheese making.    

Use to make exciting & deliciuous sugar free desserts!

  • Rennet Custards
  • Ice Cream
  • Cottage Cheese
  • Variety of Cheese Products, etc.

Malaka Brand rennet is a microbial coagulant (an enzyme) produced by the pure natural fermentation of Rhizomucor miehei.  This fugus (in the mushroom family) is a common, natural and harmless fungus found in abundance in pastures.
92-96 Maple Street
Weehawken, NJ,
Phone: 1.800.863.5606 Fax: 201.863.3137 Email: Click here Visit website

About Malaka Brand

Founded in 1969 VMC Products For Health Inc., is one of the pioneer companies in the health food industry. We introduced the first electric yogurt maker for home use in the United States in 1970. Since then, VMC has added various electric and non-electric yogurt makers, accessories for the yogurt makers, yogurt starters, kefir starter, and cheese starters under the "Yogourmet" name.

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