Can You Use Vegetable Rennet For Cheese?

Rennet Options for Off-Grid Cheese Making

Vegetable rennet is derived from various plants, such as cardoon thistle, artichoke, or nettles. These plants contain natural enzymes called cardosin A, which coagulate milk similarly to traditional animal rennet. For off-grid cheese making, vegetable rennet is an attractive option as it can be sourced locally or even grown on-site, eliminating the need for imported animal-derived products.

Using Vegetable Rennet in Cheese Production

To use vegetable rennet, milk should be heated to 86°F (30°C) and acidified with a bacterial culture to a pH of 6.5. Then, add 1/4 teaspoon of vegetable rennet per gallon of milk, and allow it to coagulate for 30-45 minutes. The coagulated curds can then be cut into 1/2-inch (13 mm) pieces and allowed to rest for 10-15 minutes before being stirred gently and shaped into cheese.

Choosing the Right Vegetable Rennet for Your Needs

There are several types of vegetable rennet available, including cardoon thistle, artichoke, and nettle extracts. Each has its unique characteristics and coagulation properties. For example, cardoon thistle rennet is often used for soft cheeses like ricotta and cottage cheese, while artichoke rennet is more commonly used for aged cheeses like cheddar and parmesan. Nettle rennet, on the other hand, is often used for goat’s milk cheese due to its high coagulation properties.