National Institute of Molecular Biology and Biotechnology

University of the Philippines Los Baños

For more information, contact:

DR. ROSARIO G. MONSALUD / DR. SUSANA M. MERCADO

National Institute of Molecular Biology and Biotechnology
(BIOTECH-UPLB)
University of the Philippines Los Baños
College, Laguna 4031

Telephone No / Telefax No:

(049) 536-0547 / (049) 536-2721
Email address:
biotech@uplb.edu.ph
or smaldomercado@yahoo.com
Website:
http://biotech.uplb.edu.ph

(Project Support Staff)

Yvonne Kyamko
Margarita Mercado
Jennifer Saguibo
Hazel Alena Tan
What is Rennet?  385 ml raw milk
(1 L yoghurt solution)

 90 g sugar
Rennet, sometimes called “paasim” in the Philippines,  121 g skimmilk (Non-fat-dry-matter)
is a liquid used to coagulate milk in cheese-making. Rennet
comes in different forms, depending on certain cultures,  405 ml potable water
beliefs, and technology available. The kind of rennet to be
used is an important basis for the quality and quantity of
 250 ml starter culture
cheese yield from every liter of milk. - to prepare starter culture, re-activate Nestle
yoghurt (plain flavor) in small-packed UHT milk and
BENEFITS OF BIOTECH RENNET: incubate overnight at room temperature or warmer
environment (42°C)
1. CHEESE IS CREAMIER. FINER AND TASTIER.
BIOTECH Rennet has the ability to make the cheese creamy, fine and
more tasty because of its capacity to preserve such qualities of milk.
2. INCREASES CHEESE YIELD. 1. Weigh the required quantities of ingredients.
If used correctly, BIOTECH Rennet produces more cheese (more than 2. Combine the dry ingredients.
half) from each liter of milk compared to the yield of the usual animal
rennet (250 g to 330 g per L milk). 3. Mix the raw milk and the water and heat to 45-50°C.
3. INCREASES SHELF LIFE. 4. Add the dry ingredients and stir until all the dry
If packed and stored properly, the cheese produced could last to a ingredients are completely dissolved.
month or more (about 3-8 weeks) without a change in taste, fineness
and weight. 5. Pasteurize at 90°C for 30 seconds.
4. INSTANT. 6. Cool to about 45-50°C.
No need to dry the abomasum. Just mix the right amount of rennet with
the milk. 7. Add the starter culture into the milk and mix
thoroughly.
5. SAFER INGREDIENT.
BIOTECH Rennet is clean since it is not contaminated by any insects. 8. Incubate at 42°C for 3-6 hrs. (If incubator is not
6. SUITABLE FOR VEGETARIANS.
available, incubate in room temperature overnight.)
Source does not come from animal. 9. Store in refrigerator or consume. :)
 1 L full cream milk  1 L raw milk
 250 ml all-purpose cream  Microbial Rennet (either of the two)
 55 grams skim milk (suspend in 500 ml water) - Liquid: 10 ml rennet
 100-200 ml starter culture 10 ml potable water
 20 ml rennet or 10 grams granule - Granulated: 5 g rennet
 31.5 grams iodized salt 10 ml vinegar
10 ml warm water (50°C)
 17-20 grams iodized salt
1. Mix the formulated cheesemilk.
2. Pre-heat to 50°C.
3. Homogenize for about 2 minutes (blender). 1. Add salt to milk.
4. Pasteurize at 75°C for 5 minutes. 2. Pasteurize at 72°C for 15 seconds.
5. Cool to 40°C. 3. Cool to about 50 to 55°C.
6. Add the starter culture and ripen for 30 minutes. 4. Add rennet of your choice.
7. Add microbial rennet and incubate overnight. 5. Let stand for 30 minutes to about an hour to coagulate
the milk.
8. Add salt and heat to 65°C for 30 minutes while stirring.
6. Cut the curd into an inch cube and allow whey to
9. Cool to 35°C and transfer in a cheese cloth bag and
separate from the curd.
drain (you may drain it overnight).
7. Transfer the curd into perforated tray lined with cheese
10. Remove cheese from the cloth, pack and store in
cloth.
refrigerator.
8. Allow whey to drain an hour or two to form the cheese.
(If you prefer a firmer cheese, you can drain it
overnight.)
9. Cut into desired shape and size and store in chiller or
refrigerator.
 1 L raw milk
 20 ml starter culture (yoghurt starter)
 1.2 g citric acid (diluted in 50 ml water)
 Microbial Rennet (either)
- Granulated: 5 g rennet
10 ml vinegar:water (1:2) (50°C)
- Liquid: 10 ml BIOTECH Rennet
10 ml potable water
 Cold 23% brine /salt solution (4°C)
1. Pasteurize the milk at 72°C for 15 seconds.
2. Cool to 42°C.
3. Shake starter culture before adding into the milk. Stir
well.
4. Add the diluted citric acid slowly, a little at a time, with
stirring (figure 8). Stir well and set aside for about 15
minutes.
5. Add the microbial rennet slowly with constant stirring.
Let sit for 15 to 30 minutes. (Do not disturb.)
6. Check if the coagulum is ready for cutting. If yes, cut
into an inch cube leaving the curd in the whey for
another 30 minutes, stirring every 10 minutes.
7. Push the curd gently to one side using a ladle and scoop
out the free whey. Allow the curd cubes to knit together.
8. Turn the knitted curd and rinse of free whey with
lukewarm water (32°C).
9. Leave the curd in the pan, turning it every 10 minutes
for 2 hours for maturation.
10. Wrap in clingy wrap and store in refrigerator overnight.
11. Cut curd into 1/4 inch thick strips and transfer into a
deep bowl. Add hot water and place it in microwave
oven for 30 seconds to a minute (or add boiling water
covering the curd by few inches).
12. Consolidate it into a plastic mass. Gently stretch curd
with gloved hands and mold it into plastic ball until
smooth.
13. Immerse in hot water (58°C) for 5 minutes and
transfer immediately to cold water(4°C) for 30-40
minutes until the curd is firm.
14. Immerse, then, in cold 23% brine solution (4°C).
- brining time depends on the size of the curd block
(small < 5 x 3 in > - about an hour)
(large < 10 x 8 in > - 4-18 hours)
- salt level: 0.7-1.0%
15. Remove cheese from brine. Dry the surface and wrap
in clingy wrap and store (4-5°C or –20°C). (Or you
may want to use it already for your recipes. =D)