---
product_id: 341431393
title: "Browin 411207 Liquid Rennet 50 ML, up to 260 L of Milk, for All Types of Home Made Natural Cheese, Feta, Mozzarella, Halloumi, Cheddar, Goat Cheese, Manchego"
brand: "browin"
price: "$27.03"
currency: USD
in_stock: true
reviews_count: 8
url: https://www.desertcart.us/products/341431393-browin-411207-liquid-rennet-50-ml-up-to-260-l
store_origin: US
region: United States of America
---

# easy liquid dosage up to 260 L milk per 50 mL 1:10,000 U activity Browin 411207 Liquid Rennet 50 ML, up to 260 L of Milk, for All Types of Home Made Natural Cheese, Feta, Mozzarella, Halloumi, Cheddar, Goat Cheese, Manchego

**Brand:** browin
**Price:** $27.03
**Availability:** ✅ In Stock

## Summary

> 🧀 Unlock your inner cheesemaker—because store-bought just won’t cut it anymore!

## Quick Answers

- **What is this?** Browin 411207 Liquid Rennet 50 ML, up to 260 L of Milk, for All Types of Home Made Natural Cheese, Feta, Mozzarella, Halloumi, Cheddar, Goat Cheese, Manchego by browin
- **How much does it cost?** $27.03 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/341431393-browin-411207-liquid-rennet-50-ml-up-to-260-l)

## Best For

- browin enthusiasts

## Why This Product

- Trusted browin brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Precision Liquid Dosing:** Forget scales—just 8-20 drops per 2L milk for consistent, foolproof curd formation every time.
- • **Simple Home Cheesemaking:** No lab skills needed—just mix, wait 15-40 minutes, and enjoy artisan-quality cheese at home.
- • **Versatile Cheese Crafting:** Perfect for all milk types—cow, goat, or sheep—and a wide range of cheeses from fresh feta to aged Manchego.
- • **Natural Calf Rennet Purity:** Made from natural calf enzymes ensuring authentic flavor and aroma in every homemade batch.
- • **Ultra-Efficient Coagulation:** One 50 mL bottle curdles up to 260 liters of milk—maximize your cheese yield effortlessly.

## Overview

Browin 411207 Liquid Rennet is a natural calf-derived enzyme solution designed for home cheese makers. With an activity of 1:10,000 U, a single 50 mL bottle efficiently coagulates up to 260 liters of milk, suitable for cow, goat, and sheep milk. Its liquid form allows precise dosing without weighing, enabling the creation of a variety of fresh and aged cheeses like mozzarella, feta, and cheddar. Ideal for professionals and enthusiasts seeking authentic, high-quality homemade cheese with minimal effort.

## Description

Product Description Do you love home cheese making? Would you like to make your first own cheese? This rennet guarantees high efficiency and simplicity of use! Natural liquid rennet obtained from chymosin and pepsin from calf abomasa guarantees healthy composition, delicate flavour, and impressive aroma of homemade cheese! Make your own cheese once and you will never again reach for that on the store shelves! By using this product you can make both fresh and maturing cheese at your own home, using fresh cow milk (also pasteurised at low temperature (up to 74°C)), goat milk, and sheep milk. The simplicity of using this rennet, which is dosed extremely easily without weighing out, will make your home cheese making a child’s play! This rennet, sold in a 50 mL bottle, is sufficient for 105 - 260 L of milk, depending on the type of cheese made. Its activity at the level of 1: 10 000 U will allow you to use only 8 - 20 drops per 2 litres of milk! Note! The optimal range of milk Ph value for rennet to act properly is from 6 to 7. The product should be stored sealed tight in a temperature of 4-8°C. How to use: 1. Add calcium chloride before using rennet! 2. Calculate and measure the dose of rennet proportional to the milk quantity used. Before adding rennet to milk with temperature of 35-38°C, dissolve it in 50 mL of water. (Recommended dosage: 8-20 drops (about 0.4 mL - 0.95 mL) per 2 L of milk. 3. According to the recipe used, add rennet at a right moment to the milk heated up to the temperature of 35-38 °C (you can find the detailed information in our cheese recipes). 4. Mix everything gently and leave it under cover until the curd forms, for about 15-40 minutes. It is recommended to add calcium chloride (CaCl2) in the amount of 1 - 10 g/10 L of milk, depending on the type of cheese prepared. Calcium chloride enriches milk, increases cheese output, and facilitates the activity of rennet. Activity: 1:10 000 U Product efficiency: 105 - 260 L of milk Ingredients: natural calf rennet, salt, preservative: sodium benzoate. Directions Before using rennet, add calcium chloride! Calculate and measure the rennet dose in proportion to the amount of milk used. Before adding rennet to milk at 35-38 degrees C, dilute it in 50 ml of water. Recommended dosage: 8-20 drops approx. 1ml - 1ml per 2L of milk Depending on the recipe used, at the right time add rennet to the milk heated to 35-38 degrees C. Mix gently and leave covered to form a curd for about 15-40 minutes. Before dosing the rennet, add calcium chloride cacl2 in an amount of approximately 1-10 g/10 l of milk, depending on the type of cheese you are preparing. Calcium chloride enriches milk, increases cheese yield and facilitates rennet work. Keep the product tightly closed at 4-8 degrees C.

Review: Great product - It is the perfect product to make cheese, but you need to add calcium chloride solution to the milk first to have good results.
Review: Great - if you have a brain its simple.

## Features

- Product of natural origin - calf rennet.
- Stable and firm curd – curdling (coagulation) of milk consists in its transition from liquid state into two fractions - curd and whey, as a result of casein precipitation.
- High efficiency – a single packing is enough for 105 - 260 litres of milk, depending on the type of cheese produced. Activity: 1:10 000 U (a single rennet portion coagulates 10 000 portions of milk).
- Universal – it is suitable for preparing various types of rennet cheese, either fresh and maturing, from cow milk, goat milk, and sheep milk.
- Easy dosage – the liquid form facilitates dosage without the necessity of weighing out.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B08L7RQJG3 |
| Best Sellers Rank | 127,313 in Grocery ( See Top 100 in Grocery ) 113 in Hard & Semi-Hard Cheese |
| Brand | Browin |
| Capacity | 10 litres, 2 litres |
| Customer Reviews | 4.2 4.2 out of 5 stars (1,165) |
| Date First Available | 18 Mar. 2021 |
| Item Weight | 117 g |
| Material | Liquid |
| Model Number | 411207 |
| Package Dimensions | 9.4 x 3.7 x 3.5 cm; 117 g |

## Product Details

- **Brand:** Browin
- **Item form:** Liquid
- **Number of items:** 1
- **Unit count:** 50.0 millilitre(s)
- **Variety:** Multi-Cheese

## Images

![Browin 411207 Liquid Rennet 50 ML, up to 260 L of Milk, for All Types of Home Made Natural Cheese, Feta, Mozzarella, Halloumi, Cheddar, Goat Cheese, Manchego - Image 1](https://m.media-amazon.com/images/I/314G+M9DvhL.jpg)
![Browin 411207 Liquid Rennet 50 ML, up to 260 L of Milk, for All Types of Home Made Natural Cheese, Feta, Mozzarella, Halloumi, Cheddar, Goat Cheese, Manchego - Image 2](https://m.media-amazon.com/images/I/41ew-jaV09L.jpg)
![Browin 411207 Liquid Rennet 50 ML, up to 260 L of Milk, for All Types of Home Made Natural Cheese, Feta, Mozzarella, Halloumi, Cheddar, Goat Cheese, Manchego - Image 3](https://m.media-amazon.com/images/I/51V1N9PStpL.jpg)
![Browin 411207 Liquid Rennet 50 ML, up to 260 L of Milk, for All Types of Home Made Natural Cheese, Feta, Mozzarella, Halloumi, Cheddar, Goat Cheese, Manchego - Image 4](https://m.media-amazon.com/images/I/51VmWSv4agL.jpg)
![Browin 411207 Liquid Rennet 50 ML, up to 260 L of Milk, for All Types of Home Made Natural Cheese, Feta, Mozzarella, Halloumi, Cheddar, Goat Cheese, Manchego - Image 5](https://m.media-amazon.com/images/I/51uy-pN1ABL.jpg)

## Available Options

This product comes in different **Style** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great product
*by L***A on 11 September 2024*

It is the perfect product to make cheese, but you need to add calcium chloride solution to the milk first to have good results.

### ⭐⭐⭐⭐⭐ Great
*by P***P on 16 February 2023*

if you have a brain its simple.

### ⭐⭐⭐⭐⭐ Is working thanks
*by M***A on 11 August 2021*

Is working very well I am very happy

## Frequently Bought Together

- Browin 411207 Cheese Making, Liquid
- Browin 411215 Calcium Chloride 100 g | for Cheese Making and Beer Brewing | Homemade cheese and beer

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*Product available on Desertcart United States of America*
*Store origin: US*
*Last updated: 2026-02-21*