These rennet tablets are used to coagulate milk using microbes. They are manufactured with a thermo labile
enzyme of a selected strain of Rhyzomucor miehei, which is widely used in the dairy industry. Thermo
labile enzyme means that no residual enzymatic activity is found in the whey after a pasteurization process.
The activity and stability of these tablets with respect to temperature is superior to the activity of animal
rennet tablets. Fromase® 50 can be used for the preparation of fermented/coagulated milk, the oldest form
of an acidified milk product. They can serve as the basis for making "quark" (sour curd cheese) and
fresh cheese curds as well as a probiotic whey beverage.
These tablets are made with microbial enzymes which contain no animal products. Each tablet is scored into 4
segments for ease of use. When used in making cheese, 1/2 tablet will set 1 gallon of milk in approximately
45 minutes. These tablets will last indefinitely in the freezer and that makes it easy to always have rennet on hand.
These tablets are enclosed in "blister packs" so they are individually sealed and not exposed to
oxidation until their "blister" is opened for use. Each tablet is scored for easy breakage into
½ or ¼ tablet pieces when needed.
These are excellent rennet tablets! We like them for their ease of use, and consistency in outcome.
Many say these are the best rennet tablets available.
Dissolve one tablet of Fromase® 50 completely in glass of fresh water. Let the solution stand for 20 minutes before using.
For better results, before adding the solution to the milk, the milk should be warmed to 35°C (95°F).
Pour the Fromase® 50 solution into the warmed milk and stir vigorously.
Let the milk stand until set (Approximately 40-45 minutes).
If you wish to set less than 50 liters (13 gallons plus 3 cups): Use one fourth tablet for 12 liters
(3 gallons plus 3 cups), one half tablet for 25 liters (6 gallons plus 6 cups)
If you use a lactic culture add it to the milk before the Fromase® solution.
Presentation and activity: These tablets have the following activity: 2305 IMCU (International
Milk Clotting Units) per tablet, one tablet to set 50 liters of cow milk at 35°C. Allergens: Milk (including lactose) Ingredients: enzymatic microbial coagulant (from Rhyzomucor miehei), magnesium stearate, microcrystalline
cellulose. These rennet tables contain NO wheat, starch or other gluten products. Shelf-Life: Cultures have a 2 year shelf life from date of manufacture when refrigerated. Storage: Keep refrigerated. For a longer shelf life store in the freezer. Contents: 1 box contains 100 tablets (60 g) Country of Origin: Guatemala
Fromase® is a registered trademark of DSM Food Specialties in the Netherlands.
Frequently Asked Questions:
Q. What happens if lactic acid does not develop in cheese milk for soft unripened cheese?
A. Nothing. No curd will form, and that is the end of Cheesemaking for the day. The unused milk
can be converted into Ricotta cheese by adding an acidulate, like vinegar or acid whey powder,
and heating to 80°C.
But check why the starter culture did not work (antibiotic?). Antibiotic milk will slow or stop
bacteria from forming lactic acid.
Fresh Cheese with Provencal Seasoning and Green Asparagus Coulis
(A cold French Asparagus Soup with Fresh Cheese) (8 servings)
Ingredients for the cheese:
Salt (to taste)
1/2 Fromase® tablet
Ingredients for the coulis:
1 pounds green asparagus
Sugar to taste
Olive oil to taste
Making Cheese Curds:
Heat the milk to 75°C, and then cool it in icy water until 28-32°C while stir it constantly.
Dissolve 1/2 Fromase® tablet in 1 tablespoon of water with a pinch of salt.
Combine dissolved tablet from step 2 with the chilled milk from step; 1 it will turn to curd in 35-50 minutes.
Crush the curd into small pieces, and then start to cook it on low heat, until it is be 38-40°C, while stirring carefully.
Then let sit for approximately 5 minutes. After that, strain with a plastic strainer and season with salt and
Provencal seasoning. Let it rest for at least 1 hour.
Serve above cheese curds with the coulis.
Making the Coulis:
Wash the asparagus and cut off the end of the stalks.
Cook them in salty water with sugar, lemon juice until they're soft.
Cool in icy water and drain with a paper towel.
Add salt, sugar and olive oil to taste.
Combine it with a blender.
Serve together with the above cheese.
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