Rebecca Norman wrote:I've been curious about this too, because I've been a part of helping two local guys (my former students) start making cheese here in the Indian Himalayas. Currently they have to buy imported rennet from Delhi, and then it's a bit of a process to keep it consistently cold with irregular electricity through the summer. Then again, being in India, it's probably better not to use animal rennet, because many Indians are vegetarian.
Rebecca Norman wrote:
I'm also curious if anyone has links or can recommend a book that explains how to make vegetable rennet. I've read that rennet can be made from nettles, and we do have those here. Then again, it's probably not reliable and consistent enough for commercial cheese production, but still I'd like to know.
r ranson wrote:The stomach, once cured will be inflated with air, and hung to dry. Once dry it should keep at room temperature (so about 20 degrees C) or less for several years. At least that's according to what I've read. To prepare the rennet we break off a bit of stomach, then do something with it in liquid to reactivate the enzymes, then the liquid is added to the milk. I'll know more in about 6 months.
r ranson wrote:
Now it's time to cure it. I packed it in fine Kosher salt, and will leave it in the jar for 6 months or longer. The book doesn't say what temperature to store this at, so it's going in the back of the fridge. If I had a cellar, I would probably keep it there instead.
After the stomach has cured, it will be time to dry it. Once it's dry, I can make cheese from it.
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