







🧀 Unlock Artisan Cheese Mastery at Home—Because Great Cheese Waits for No One!
Natural Probio® Liquid Animal Rennet is a high-concentration enzymatic coagulant (1:10000 U) designed for artisan cheese making. Supplied in a 1.7 fl oz bottle with a precision dropper, it yields up to 132 gallons of cheese and coagulates milk in 1-2 hours. Suitable for both soft and hard cheeses, it delivers professional-quality results for home cheese makers.






| ASIN | B0CNKQYZ9Q |
| Batteries required | No |
| Best Sellers Rank | #19,298 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #15 in Cheese Makers |
| Customer Reviews | 4.0 4.0 out of 5 stars (450) |
| Item Weight | 2.47 ounces |
| Item model number | Présure liquide |
| Manufacturer | Natural Probio |
| Product Dimensions | 1.57 x 1.57 x 4.72 inches |
A**R
Good curdling.
Works as advertised. I thought the amount was going to be too little but I make cheese using 1 gallon of milk per instance and this will go a far way based on the recipes i've used.
T**K
Great product
Perfect! Made cheese making easier than ever!
M**R
Didn't Work For Me
I have tried it twice in the two days that I have had this and got no coagulation whatsoever. I don't know if it's a bad batch or what. I finally put some of my old rennet (a different brand that just expired) and that worked fine in the same put that just failed. Things happen but my luck was bad with this. Four gallons of milk down the drain.
K**Y
Great for cheese
This ks perfect for making yummy goat cheese
D**S
Cheesy Review
Great little product that doesn't take up much space in the refrigerator. I followed the included instructions and turned whole milk into farm cheese. If I can do it, anyone can do it with a little help from Natural Probio rennet!
C**R
Excellent!
Great quality! I’ve used it for homemade mozzarella, cheddar, and cream cheese. All turned out great using raw milk. Nice to use the real stuff and keep the black mold found in store bought cheeses away from our family.
P**S
Worked perfectly
First attempt to make mozzarella cheese is a success. I used raw, whole milk (cow) per instructions that store bought milk will not work because of pasteurized/homigenized. Luckily, there are resources to purchase raw milk. The recipe I used was for 1 gallon of milk with 1.5 tsp citric acid, 1/4 tsp animal rennet; each separately dissolved in 1/4 c non chlorinated water. I am thrilled with the result. I used the whey to make ricotta.
D**I
10 starts
Perfect product And quality
Z**I
El cuajo funciona perfectamente. 2 litros de leche entera fresca pasteurizada. 8 gotas del cuajo (4 gotas por litro). 1 gramo de cloruro de calcio. A 35 grados 1,5 horas. Ojo: Temperaturas encima de 38 grados estropean las enzimas del cuajo natural.
D**S
Ottimo
N**N
After waiting 60 minutes, I gave up and used cheap supermarket rennet to get the job done.
ا**ي
لم يحقق المستهدف
M**A
Its very good prodact
Trustpilot
2 weeks ago
2 months ago