I wouldn't recommend it. Rennet is an enzyme used by calves to digest their mother's milk. Historically, when a calf was slaughtered the correct stomach I believe the first would be chopped up and soaked for some time in water. The stomach was then removed and the water with dissolved rennet would be used to make cheese.
If you have access to a calf and have a tougher constitution than I you could certainly try this. Nowadays rennet is mostly recombinantly produced. For those opposed to our genetically-modified-bacteria-friends non-recombinant rennet can be found. Vegetarian rennet derived from vegetables or mold with similar properties is also available.
Recombinant is, of course, much less expensive. Homebrewing beer is becoming more and more popular. Many cities have homebrew stores and many of those stores also carry cheesemaking ingredients along with winemaking.
Both of these companies allow online purchase, too Probably not cheaper than local, but I've had no luck shopping locally. I just bought some this weekend, they are in the baking aisle, if you can't find them ask a sales associate!
Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Rennet arrived at a reasonable time so that it was not spoiled and worked like a charm. Any rennet I order will come from these sellers! Close menu menu. Close menu search. Shopping Cart. Join The Cheese Making Club. Liquid Animal Rennet Single strength rennet for cheese making "Consistent, reliable and delivers the best taste and texture.
Add to Cart. Description This single strength liquid animal rennet is the highest quality form of rennet available on the U. Frequently Bought Together. Certain properties of plant rennet can also impact the flavor of the end result cheese.
Whether this impact is positive or negative depends on your personal cheese flavor preferences. Rennet is available in powder, tablet or liquid form. They all work equally well to coagulate the milk. Liquid rennet is the easiest type to work with because it can be the most precisely measured. However, the rennet tablets and powders will keep better under non-ideal storage conditions and are often preferred by large scale cheesemakers. If you aren't using it regularly, you should be sure to test your rennet to ensure it has not lost its strength or gone bad prior to making your cheese.
You can often find rennet at health food stores. If you don't have a health food store near you, or if you can't find one that carries it, you can also order your rennet online.
The most common rennet brand is Junket. It's the one you are likely to find in stores. Repackaged Kosher Rennet: " We do not have Kosher supervision any longer as it became very costly. We do follow all Kosher supervised rules to repackage our Kosher rennets. All utensils, containers, etc.
This assures you that when you purchase our repackaged rennet, we follow strict guidelines formerly followed when we had Kosher supervision. I personally monitor our Kosher rennet repackaging ". Important Note: Rennets vary in their strength ability to coagulate milk. Their ability to coagulate milk varies with the type of milk being used. Calcium chloride will also insure you attain a clean break, proper coagulation, and more yield. Mix the correct amount of rennet in a small amount of clean water before adding to the milk.
Tablet and powder rennet can be mixed with a little clean water before adding to the milk. Dilute liquid rennet in a small amount of clean cool water.
Store liquid rennet in refrigerator.
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