Junket Rennet Tablets 8 ct - 12 Unit Pack

This rennet, while possibly good for dessert making, is absolute garbage for cheesemaking. I wish I had researched it a little more - upon a first batch of mozzarella gone wrong, my husband found tons of articles on how terrible this stuff is for cheesemaking. It's not nearly as strong as other rennets and even using 2 full tablets (website recommended using 1/4 tablet, which we did first), it didn't do it's sole job of coagulating the milk into solid curds. I'm really disappointed since it says right on the package "for cheesemaking". Lots of wasted material and time.

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 like to make my own cheese and I prefer the tablets so I think I struck gold when I found I could order Junket on Amazon. If you like Junket desserts then this is also good for the old fashioned taste I think is now forgotten. There are recipes and directions inside the box. Experiment try some new kitchen techniques and tastes.

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).

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.

I wish I could return this product. It's awful. It doesn't work at all for making cheese. Buy something else if you want to make cheese.

They named it right back in the 60's,..... this truly is JUNK. I substituted this JUNK for liquid animal Rennet because I was in a pinch while making a batch of cheese. One table of this JUNK to two gallons of milk took 5 times longer to create a clean break in my cheese which normally takes 40 minutes. The end result for me was a sour tasting cheese which went in the garbage. I've made over 15 batches of perfect cheese using liquid animal Rennet, used this JUNK one time and it was a failure. Never again using this JUNK.

If you're making mozzarella go with the liquid rennet.

Not working . Lost $50 on milk ! Do not buy it! Blue bowl it’s my “cheese” after l strained the “ yogurt” l obtained through Cheese cloth for over 24 hours. The white bowl , is the “yogurt “ l obtained instead of curds, before to strain it. I think this product is good for making yogurt only!

Read the instructions! They are very good.This is the first time I'm using tablets ( I was using liquid version before).Pros: last longer and easy to storage. They have marks how to cut them in 1/2 or 1/4 which is very helpful.Very good result. As I said - good starter quantity - now I need to order more.

Used it for cheese with distilled water. Not as high quality as other rennet, had to use 1.5 tablets for 2L of milk. But it did the job.

I used the tablets to make cottage cheese using a recipe other than what was included in the pamphlet that came with the tablets.

what was expected

Worked as it should. No problems.

Doing job. BUT, contains (GMF) Genetically Modified Food. Being informed before the purchase is better...

They work as advertised.

I bought it to make cheese. It does not work. Not worth it.

Good product - came fast

Its not good..very bad its doest work