Langdale Essence of Rennet for Making Cheese 150ml - Suitable for Vegetarians

Great product which I used to make my own mozzarella.Handy size and dark bottle means it will last in my pantry for longer.Great product.

She’s used it to make cheese and that it did. She’s happy, cheese made, I’m happy

…making junket.

Value for money

Bought this to revisit my childhood and make some junket.Ingredients:600ml Whole Milk1 tbsp Caster Sugar1 tsp Vanilla Paste1 tsp RennetMethod:Warm the milk in a saucepan until it reaches approximately body temperature. Stir in the caster sugar until it completely dissolves. Add the vanilla paste. Have four serving ramekins and a ladle ready at this point. Now add the rennet, stir quickly and divide the mixture between the four ramekins. Allow to set at room temperature – about 3 hours.To serve, grate over nutmeg or with some fresh berries.Enjoy!

This is about the third time I have used this rennet. I have to say that I find once opened, even just a week later it doesn't seem to turn a curd properly.

Use by date obscured on the top

Doesn’t work. The product is not eligible for return.For some reason a bar code sticker has been applied covering all the informations on the original label .