I accidentally froze my liquid vegetable rennet. Will it be okay?
What temperatures are best for storing rennet, cultures, etc?
I did some research and can't find anything about the effects of freezing rennet. My guess is that you may have weakened or destroyed it. Rennet should be stored in the 'fridge, with the container wrapped in tin foil to block any potential light exposure.
Good luck.
Greg
As a general rule I store all my powder cultures, enzymes etc in the freezer. And liquids in my butter drawer (away from light) in my fridge.
Regarding your frozen rennet, I would try a small batch and see what it's effects are.
I have crystallized rennet (see picture of green tubes (https://cheeseforum.org/Making/Best_Practice_Renneting.htm)) and think I am the only one here doing so. I store it in the freezer and works fine.
Crystallized rennet is different. Since yours is vegetable it might be ok. Try a 1 gallon batch and see.