Rennet - Powdered, Valiren Brand

[MDSKPR]

Hi I found this Rennet(is it rennet?) produced from some type of bacteria: http://www.danlac.com/ingredient/valiren-powder-10-sachets-starter-culture

How would I use this would I use the same amount of valiren powder as rennet for a recipe???

[Cheese Head]

Hi MDSPKR and welcome to this forum!

I searched and Danlac also has a 100 sachet package which gives more detail. Yes it is rennet, microbial rather than animal based, no problem.

Rennet comes in different strengths, thus I'd recommend using amount as per their recommendation and then on next batch using more or less depending on how fast a curd you get. Some rennet guidelines here.

[Cheese Head]

PS: I'm using CHR Hansen brand freeze dried powdered rennet in the green pouches in the link above. I'm probably the only one here using powdered, most people use liquid, I find I need quite a bit more of it than package directions, maybe mine is old.

[MDSKPR]

Thanks alot...it looks like a very good product cheap

[DeejayDebi]

Welcome mdspkr!

[Cheese Head]

Also, I just searched the internet and Valiren is made by an Istanbul Turkey based Dairy Additives company called Mayasan A.S. No technical data sheets available on their website.

[hplace]

It seems I have read that microbial rennet tends to produce bitterness in aged cheeses. Does anyone have any experience with that?

[DeejayDebi]

This is all I could find.

Cheddar - avoiding the use of bitter starters and microbial rennets, and ripening at a low temperature (i.e., 5 °C).

[Cheese Head]

To add to Debi's response, I updated and made webpages yesterday on Coagulants, Rennets, and Coagulation Problems. On the Rennets page it gives some info that as Debi says, Rhizomucor miehei microbial based rennet such as Mayasan's Valiren brand is fine for young cheese but not for long aged ones.