Ask the Rennet Expert

Does More Rennet Make Milk Set Better?

Short answer

It makes it set faster, which is not the same as better. If your set is weak, something else is usually wrong, and more coagulant just hides it for one batch.

By Luis, Founder & Rennet Expert at Bixa ProductsUpdated June 24, 20263 min read

A faster set is not automatically a better curd. If it arrives before your process is ready for it, you cut at the wrong firmness and you feel it in the drain and in the yield.

And in a cheese you are going to hold, you have added enzyme that keeps working the whole time it ripens.

About the author

Luis — Founder & Rennet Expert at Bixa Products

Luis is the founder of Bixa Products. He has spent his working life around cheesemaking ingredients, first in the Latin American market and now in the United States, helping cheesemakers understand how coagulants behave in real production conditions. He answers questions about rennet, chymosin, coagulation and dosage in the Ask the Rennet Expert series.

Founder, Bixa Products
Rennet, chymosin and coagulation specialist
Family business with 30+ years in the Latin American cheesemaking market

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