Bixa Powder Microbial Rennet – 3.52 oz Vegetarian Milk Coagulant, 1,250 IMCU/ml
Product details
| Management number | 253509398 | Release Date | 2026/10/24 | List Price | CA$30.09 | Model Number | 253509398 | ||
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Bixa Powder Microbial Rennet is a non‑GMO, vegetarian powdered milk coagulant (1,250 IMCU/ml) designed to clot milk for making fresh cheeses at home or in small-scale production.
Reliable curd formation depends on the right enzyme and dose; Bixa offers a granular microbial rennet derived from a pure strain of Mucor miehei that delivers steady clotting activity without animal rennet. The powder format is easy to store and use, ideal for hobby cheesemakers, artisan producers, and kitchens converting milk into ricotta, paneer-style fresh cheeses, or other soft cheeses. This product is gluten free, cruelty free, vegan, and labeled at 1,250 IMCU per milliliter to help you calculate accurate dosing.
How much Bixa Powder Microbial Rennet should I use for home cheese making?
Typical dosing for everyday milk coagulation is very low because the enzyme is concentrated. Follow measured dilution and start with the recommended range, then adjust by cheese type and milk freshness.
- Suggested dose: 2–3 grams per 100 liters of milk (adjust for smaller batches).
- For a typical home batch, dissolve a pinch in cool, non‑chlorinated water before adding.
- Allow milk to rest undisturbed until a clean break occurs; timing varies by milk and temperature.
What kinds of cheeses can I make with this microbial rennet?
Bixa’s microbial rennet works for a wide range of fresh and soft cheeses where microbial coagulation is appropriate. It produces consistent curds suited to immediate draining, mild pressing, or gentle handling.
- Fresh cheeses: paneer, queso fresco, chèvre and other acid-curd hybrids.
- Soft pressed cheeses and some young cheeses that require controlled clotting.
- Useful in recipes calling for vegetarian or non‑animal rennets.
How do I store and handle the powdered rennet for best results?
Keep the powder dry and cool to preserve enzyme activity. Use a clean, dry scoop and reseal packaging promptly to avoid moisture or contamination that can reduce effectiveness.
- Store in an airtight container away from heat and direct sunlight.
- Label with open date and expected potency; use within recommended shelf time.
- Measure carefully — small dosage changes affect curd time and texture.
Can Bixa Powder Microbial Rennet replace animal rennet in my recipes?
Yes—Bixa is formulated as a vegetarian substitute for animal rennet, but textures and flavors can differ slightly depending on enzyme specificity. Expect reliable clotting, with a slightly different proteolytic profile than animal-derived rennet.
- Vegetarian and non‑GMO for ingredient-sensitive production.
- May alter ripening dynamics for aged cheeses compared with animal rennet.
- Best for fresh and young cheeses where microbial enzymes perform well.
Who this is for: Bixa Powder Microbial Rennet is aimed at home cheesemakers, culinary schools, artisan dairy producers, and anyone who wants a vegetarian, non‑GMO coagulant for making fresh and soft cheeses. It suits users who need consistent clotting strength (1,250 IMCU/ml), compact powdered storage (3.52 oz packaging), and clear dosing guidance for small to medium‑scale production.
FAQ
Q: Is Bixa Powder Microbial Rennet vegetarian and non‑GMO?
A: Yes. Bixa is a vegetarian, non‑GMO powdered microbial rennet derived from Mucor miehei.
Q: How much cheese can one 3.52 oz package produce?
A: A single 3.52 oz container can coagulate milk sufficient to yield up to about 1,100 pounds of fresh cheese, depending on recipes and losses.
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