Rennet
1.20 ml
Drops
24
Set
40 min
24 ml
40 min
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Inputs
Result
Base = 2 gal × 0.5 ml/gal = 1.0 ml. Semi-hard factor = 1.2. pH 6.5 is in normal range (1.0x). Dose = 1.0 × 1.2 × 1.0 = 1.20 ml. Drops = 1.20 × 20 = 24.
Inputs
Result
Base = 5 × 0.6 ml/gal (veg) = 3.0 ml. Soft factor = 0.8. pH 6.1 factor = 0.85. Dose = 3.0 × 0.8 × 0.85 = 2.04 ml.
For single-strength liquid rennet, use about 0.5 ml per gallon for semi-soft cheeses and up to 0.75 ml per gallon for hard cheeses. Double-strength rennet uses half that amount. The exact dose varies with cheese style, milk pH, and rennet type.
| Rennet Type | Dose/Gallon | Strength | Best For |
|---|---|---|---|
| Single Liquid | 0.5 ml | 1x | All cheeses |
| Double Liquid | 0.25 ml | 2x | Large batches |
| Tablet | 1 tab/5 gal | Varies | Beginners |
| Vegetable | 0.6 ml | 1x | Vegetarian cheese |
Yes. Lower pH (more acidic) milk requires less rennet because acid helps coagulation. At pH 6.2 or below, reduce rennet by 15%. At pH 6.6 or above, increase by 15%. Most cultured milk reaches pH 6.3–6.5 before rennet addition.
Set time varies by cheese type: 35–40 minutes for hard cheeses, 45 minutes for semi-soft, and 60 minutes for soft cheeses. Check for a clean break by inserting a knife at 45 degrees — the curd should split cleanly with clear whey filling the cut.
Always dilute rennet in 20x its volume of cool, non-chlorinated water before adding to milk. This ensures even distribution throughout the pot. Chlorinated water deactivates rennet — use distilled, spring, or filtered water.
Read our guide
Read our guide
Read our guide
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Last Updated: Mar 19, 2026
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