I've used this with 3 of the recipes in the book. What I've found is where is says for example 1/4 teaspoon mixed with 2 tbsp water you should used 2 tbsp of the rennet essence as it;s already diluted.
Published 31 May 2013
It worked for me...”
I have seen a few negative reviews for this rennet on your site. I have now made each of the cheeses in the book to good effect. However, I have heard that the usefulness of liquid rennet can deteriorate in storage, could this be the problem for your customers? - Could you please state if this rennet is from a GM source.
Published 28 Mar 2013
A note from the team: Thanks for placing your review. The Rennet has not come from a GM source.
I ordered this with the cheese-making book and mould as a Christmas present for my brother so that he could make cheese. We have tried making mozzarella twice and each time the curd didn't set properly, resulting in a lumpy mess that most resembled cottage cheese. We phoned my uncle who is qualified in cheese-making, and he said that we needed cheese rennet rather than junket rennet. I am disappointed that you don't sell cheese rennet. Your website says ''Suitable for all cheeses that require rennet''. Why not sell proper cheese making rennet instead?
Published 31 Jan 2013
A note from the team: Thanks for taking the time to write your review. I'm sorry it hadn't work as well as expected. I'll pass your comments on about the cheese rennet and be in touch shortly.
Confused by Instructions”
Langdale bottle instruction says use 1 dessert spoonful to a pint of milk. All recipes in the Lakeland How to make Soft Cheese say 1/4 tsp (teaspoon) for 2litres?????? Which is it?
Published 17 Oct 2012
A note from the team: Thanks for placing your review.The instructions on the bottle are for when you're making Junket and do not relate to the recipes in the book.