Rennet mix Microset will allow you to cook a delicious cheese: feta cheese, suluguni, feta, mozzarella etc. at home without unnecessary trouble. 1 sachet (5g) of rennet is designed for 4 gallons of milk. Microbial rennet is an enzyme used in the production of cheese. It serves as an alternative to animal-derived rennet, which traditionally comes from the stomach lining of calves. Microbial rennet is produced by certain types of bacteria, fungi, or yeasts. Here's a closer look at microbial rennet: Microbial rennet is typically derived from microorganisms such as: Fungi: Common fungi used include Mucor miehei, Mucor pusillus, and Rhizomucor miehei. Bacteria: Certain bacteria can also be genetically modified to produce chymosin, the primary enzyme in rennet. Yeasts: Yeasts can be engineered to produce rennet enzymes as well. Uses Microbial rennet is widely used in the cheese-making industry, especially for vegetarian and kosher cheese, as it does not involve the use of animal products. It is suitable for a wide range of cheeses, including: Soft cheeses like Brie and Camembert Hard cheeses like Cheddar and Parmesan Semi-soft cheeses like Gouda and Havarti