Powder Rennet
Bixa-100 Powder Rennet
A microbial rennet in powder form, for cheesemakers who prefer a dry coagulant they dissolve before use.
What it is
- Bixa-100 Powder Rennet is a microbial rennet supplied as a dry powder rather than a liquid. Its role in the vat is the same as any rennet: it acts on the milk proteins so that liquid milk becomes a cuttable curd.
- Powder is dissolved in cool, non-chlorinated water before it is added to the milk. Cheesemakers often choose a powder format for its keeping qualities and for shipping and handling reasons.
Who it's for
- Artisan and independent cheesemakers
- Home cheesemakers comfortable weighing and dissolving a powder
- Small cheese businesses and farmstead operations
How cheesemakers use it
Technical information to be supplied by Bixa.
Technical information to be supplied by Bixa.Exact dosage rates and dilution instructions will be published here once confirmed.
Storage and handling
Technical information to be supplied by Bixa.
Technical information to be supplied by Bixa.Temperature range and shelf life to be confirmed by Bixa.
Product questions
How do I use powder rennet?
Powder rennet is dissolved in cool, non-chlorinated water and then stirred evenly into the milk. Follow the dilution and dosage information on the product label, and adjust based on your own set-time observations.
Is powder rennet different from liquid rennet?
The coagulating job is the same; the format differs. Powder must be dissolved first, while liquid disperses directly. Our liquid vs powder guide covers how that affects handling and storage.
Where to Buy
Ready to buy Bixa?
Buying for a cheese business? Talk to Bixa about commercial orders instead of ordering single bottles.