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Experience using wild 'rennets'?

 
gardener
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Location: Grand Valley of Colorado's Western Slope
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MOZZARELLA made with citric acid

Dissolve 1 1/2 teaspoons citric acid in 1/2 cup cool water

Add to 1 gallon whole milk

Heat milk to 90 F, stirring constantly. Remove from heat.

Add 1/4 teaspoon rennet diluted in 1/2 cup cool water, stir as usual, then leave undisturbed.

Check the curd after 5 minutes. Check for clean break, when clean break is reached, cut the curds.

Heat the curds in the whey to 110 F, gently moving the curds with a spoon. Remove from heat and stir another 3 minutes.

Remove curds from whey, heat water or whey to about 175F.

Add about 1/4 cup salt to the heated whey or water

Shape the curd into one or more balls, and lower the curd into the heated liquid to heat the curds. Lift out the curds and knead between two spoons. Repeat the heat and knead process until the cheese is smooth and pliable.
 
Thekla McDaniels
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WHEY RICOTTA*

*This is the recipe that I said did not yield enough cheese from 3 gallons of whey to make it worth the trouble. I feed the whey to the chickens and they love it. When I made the Mozzarella as above, the whey was very very milky. I made ricotta from that whey (I did not add salt to the whey) and the cheese was wonderful. Some people make this reictta with whole milk, or add some milk to the whey they have. It can also be made with reconstituted powdered milk, if you can also add some cream.

Pour the whey into a large pot.

Heat to ~200F (almost boiling).

While stirring, turn off the heat and add 1/2 cup cider vinegar ( or other acid as listed in this thread)

You should be able to see coagulated protein forming into curds.

Ladle curds into strainer lined with butter muslin, and allow to drain.

When it is cool enough, some people add culture such as mesophilic or MD088, and fold it in.

When the cheese stops draining, open up the cloth and put the cheese in a bowl.

Optional: add herbs, salt, a touch of cream

 
Posts: 84
Location: Portugal
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thank you thekla
 
Thekla McDaniels
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You're welcome!
I just hope it turns out!
 
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I've seen it work with wild thistle, you use the purple stamens in the flower. And I suspect it works with artichoke, as the artichoke is a thistle cultivar, using the purple stamens of course.
You boil the stamens in water. Syphon off the rennet water. Then add the rennet water to the milk.

About 18:40

 
gardener
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Hi realize this is an old thread but thought I would throw this info out there. "The Art of Natural Cheesemaking " by david asher is by far the best book I have seen on cheese making using natural techniques. Creator of the black sheep school of cheese making. David teaches the non american way of cheese making. Believing that cheese needs fresh raw milk and natural ingredients instead of pasteurized milk and lab produced cultures . Cheese has been being made for millennia, a long time before sterilization ,pasteurization and lab produced cultures. How to produce your own rennet , how to make "counter cultures" on your own counter! If you have an interest in cheese making the old fashioned way without laboratory help then I highly recommend this book.
 
Thekla McDaniels
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thanK you. I just requested it from my library.
 
João Carneiro
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Will check it out, thanks
 
master steward & author
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heres a bit about Asher's natural cheese making book.

Perhaps you could post a review and tell us more about your thoughts.
 
thomas rubino
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Not finished absorbing this yet, but will be glad to post a review asap. Will say that if david holds an inland class , the wife and I will be there if at all possible. Recently we located a source of certified A-2 raw milk. The wife is able to consume dairy products for the first time in over ten years ! Oh My the foods she has been able to make ! I leave her homemade butter alone but the cheese....
 
pollinator
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This reference [ http://www.kite-hill.com/our-craft/our-process/ ] cites proprietary methods to get nut milks to curdle properly for a better cheesemaking experience. Was just wondering if anyone had experience getting good curds from nut/soymilk using any of the homemade plant-sourced rennet preparations. Thanks....
 
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