Junket Rennet Tablets, 0.23 Ounce (Pack of 144)

I saw several people blogging about making mozzarella with a $40 cheesemaking kit and thought I should give it a try, but collecting the ingredients on my own. All you need is Citric Acid (which I found at my local Sprouts in the bulk spices section) for less than a dollar, this box of Rennet, Whole Milk from your local grocery store (I had no problem with the pasteurized milk from Sprouts), salt, strainer and cheese cloth in addition to your stock pot and measuring cups. The instructions and the recipes in the box worked fabulously for me. I've made the mozzarella 3 weekends in a row. It's easy to do, but there is a decent amount of down time while you wait. PS...the recipe says to store in a salty water. I found the salt content to be very high and did not enjoy it raw after it sat in the brine more than a day. It was fine for lasagna though. If you are going to eat it the same day, keep it at room temp and serve. It will have the best taste and texture then. I watched several youtube videos before I made it the first time and it helped me visualize what needed to be done. Just google how to make mozzarella video.Enjoy!PS. There are tons of recipes included in this box...I'll be trying Feta next. This box has enough for you to make 16 batches if cheese.

These work very well for making mozarella!Makes INCREDIBLY great cheese!If you have never made your own cheese, watch a few YouTube videos, buy some of these, some milk, acid & you'll never want to buy mozzarella cheese at the store again!I make ricotta by reheating the weigh & straining through cheese cloth & drink the weigh afterwards.You'll need some cheese salt, milk, this rennet, distilled water, a stainless or glass large pot, perhaps some oven gloves to stretch your cheese, acid to start the process & a thermometer (+ of course a heat source).If you also want to make ricotta, you'll also need some FINE cheese cloth to strain/hang up the curds, a little more cheese salt & some favprite dry or fresh herns of you like (you'll like!)You can even make mozarella over a campfire!VERY simple to use & can be kept in thr freezer for a long time! You can't keep liquid rennit as long as these! A half tablet per batch (about 2 lbs of cheese per gallon of milk, 1 mozarella, 1 ricotta, yet will vary basef on milk used, process, recipe).

When I was a kid my mother made Junket rennet pudding fairly often and I hated it. In fact, I hated it so much that I never planned to own a packet of the stuff for the rest of my life. Well, things change. I am now using it to make cheese and it works very well. I am grateful to have found it again.

Mom used to make me this all the time as a child. It's a nice cool sweet milk treat to cool off with at the end of a hot summer day. It's similar to an English bread pudding/custard. Minus the bread and raisins. If your a dairy person you'll love this! NOTE: If you appreciated this review please give it a “thumbs up/like” your helping me to continue to give honest/unbiased insight into products I’ve used and you may have questions about. Interested in a product but don't know enough about it and would like it reviewed? Please let me know and I'll see what I can do... Thank you 🙏

I bought this brand of rennet because the price was right and also because the description said I could make cheese (which is what I wanted to do). Inside the box I found instructions for making the cheese I wanted so I decided to use the recipe. I followed the instructions word for word; not once or twice, but, four times. Four gallons of milk. I got to the same point in the recipe and - epic fail. I did this four times because I thought it was something I did. I found out later that it wasn't me. Junket rennet isn't really for making cheese but custard. Junket rennet is too weak. I bought another kind of rennet and my cheese making was a success. If you have this rennet make sure you use at least two tablets and not what they recommend. It may work. I gave this product 3 stars because I think it probably will work for custard, just not cheese

This was my favorite desert as a kid. Finding that it is still available was a happy time. The flavor and consistency of the desert brings back many fond memories for me.

When I opened this box, there were NO rennet tablets in it! It only had the folded up instructions. I had two gallons of milk already heated that I ended up having to waste. My husband and I both tried to make contact for a refund. The system claimed it was delivered more than 30 days ago, which is completely false. It was delivered on Friday, and I opened it up and contacted Amazon on Monday. Completely ridiculous! ZERO STARS!

If you have the time to make cheese, this works great for mozzarella. The cheese I made was from a recipe from an 'insctructable' on making mozzarella. Did it taste like mozzarella? Not at all but it was great. I made mine with whole milk and put large clumps of it in a soup and used a torch to burn the top of the cheese for flavor. It was great. I honestly do not think it I will be making a lot of cheese due to the time it takes to do, however if you have never made any cheese before, this a fun recipe and great for an afternoon hobby idea. The flavor is great, one fun experiment with making cheese can be fun for most anyone.