Marshall Archives - BM Global Supply Corporation https://bmglobalsupply.com/brand/marshall/ Wed, 14 Jan 2026 18:39:09 +0000 en-US hourly 1 https://bmglobalsupply.com/wp-content/uploads/2018/03/cropped-pulse-1-32x32.jpg Marshall Archives - BM Global Supply Corporation https://bmglobalsupply.com/brand/marshall/ 32 32 Marschall Coagulan M-50 Microbial Coagulant for Cheese Making Tablets https://bmglobalsupply.com/product/marschall-coagulan-m-50-microbial-coagulant-for-cheese-making-tablets/ Wed, 14 Jan 2026 18:39:09 +0000 https://bmglobalsupply.com/?post_type=product&p=61949 Marschall Cuajo tablets: how to use

To use Marschall cuajo (rennet) tablets, dissolve a portion (like 1/4 tablet for 1 gallon or 1/4 to 1/2 for 1 gallon) in cool, non-chlorinated water, add salt if desired (1/4 tsp per 1/4 tablet), stir into warmed milk (around 90-95°F or 30-35°C) for a few minutes, then let it sit undisturbed until curds form for cheesemaking. The tablets are scored for easy breaking.

Step-by-Step Instructions:

1-Determine Quantity: A full tablet typically sets 13 gallons (50 liters) of milk, so you'll break it into smaller pieces for smaller batches (e.g., 1/4 to 1/2 tablet per gallon).

2-Prepare the Solution:

  • Crush the needed portion of the tablet.
  • Dissolve it in about 1/2 cup of cool, chlorine-free water (distilled or filtered).
  • For best results, mix in 1/4 teaspoon of salt per 1/4 tablet into the solution.

3-Warm the Milk: Gently heat your milk to the appropriate temperature for your recipe, usually around 90-95°F (30-35°C).

4-Add the Rennet: Stir the dissolved tablet mixture evenly into the warmed milk for no more than 2-3 minutes.

5-Set the Curd: Stop stirring, turn off the heat, and let the milk rest undisturbed until a solid curd forms (this can take 30-60 minutes or more), according to your recipe.

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]]> Marschall cuajo tablets are microbial, vegetarian-friendly rennet tablets used for making cheese, known for coagulating large amounts of milk (about 13 gallons/50 liters per tablet) and being versatile for various cheese types, including hard, soft, and fresh cheeses, by acting as a coagulant when dissolved in cool, non-chlorinated water and added to warmed milk. They are shelf-stable, non-GMO, and made from fermentation, with ingredients like microbial coagulant, sodium chloride, and cellulose.

Key Features & Usage:

  • Type: Microbial, vegetarian, non-GMO.
  • Source: Derived from Rhizomucor miehei or mucor pusillus.
  • Strength: One tablet typically sets about 13 gallons (50 liters) of milk.
  • Application: Dissolve a portion (e.g., 1/4 tablet for smaller batches) in cool, non-chlorinated water, then add to milk warmed to around 95°F (35°C).
  • Storage: Store in a cool, dry place, below 95°F (35°C), with freezing extending shelf life.
  • Ingredients: Microbial coagulant, sodium chloride, cellulose microcrystalline.

How to Use for Cheese Making:

  • Warm Milk: Gently heat milk (pasteurized or fresh) to about 90-95°F (32-35°C).
  • Prepare Solution: Crush the needed portion of the tablet and dissolve it in about 1/4 cup (30ml) of cool, non-chlorinated water.
  • Add to Milk: Stir the solution into the warm milk.
  • Coagulate: Let the milk sit undisturbed until it forms a solid curd (about 45-60 minutes).
  • Drain: Once curdled, cut the curd and proceed with draining and molding your cheese.

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