cd2448
Well-Known Member
Going to resurrect interest in this because I've recently found a source of unpasteurized milk. I'll let the forum know how it turns out!
Do commercial cheeses use rennet? Not that I am a vegetarian, but it just sounds gross... lol :cross:
Commercial cheese manufacturers use chemical rennet. There are a few small craft cheese makers that still use animal but it's pretty rare.
Can I use Chemical Rennet? I feel less of a man by asking that sorry. :cross:
I personally am not bothered by Animal Rennet. Then of course, I am not bothered by Head Cheese, Blood Sausage, Steak Tartare, Lacto-Fermented foods, Molds, Sheeps intestines for Hot Dog casings, Hog Bungs for stuffing Liverwurst...etc. What makes me squeamish is the sociological response from people that I serve these foods to. Muahhahaha.
...I was just going to do the whole pictorial again when I found this one already done. Ricki's 30 Minute Mozzarella Magic ...
I tried to click on the link and it's "HTTP 403 Forbidden" to me... how do I go about checking it out. I have never made cheese before and this really caught my eye. I might even be able to find someone I work with for milk fresh from the cow. Maybe even a goat.... *evil grin* I want to goof off with a few easier recepies before making a really knock out bleu cheese and this one seemed to sound really almost too easy to be true. Only problem is I don't have any knowlage of how to make cheese. Anyone got a link to a beginners cheese thread and a link to this recepie from start to finish that isn't forbidded to me? Thanks in advance!!!!
You can get the animal, vegetable and chemical here http://www.cheesemaking.com/store/c/26-Cheese-Rennets.htmlZoebisch01, I think you may be way more evil than any of us suspected.
Vegetable rennet is the type most accessible to the home cheese maker. I'm not even sure where to get the chemical stuff other than a cheese manufactuer's suppliers.
I'm from Chicago. Land of good pizza.
Not sure about that link, but the one I used was:
Thanks for all of the pictures, Superiorbrew, wherever you are!
Hi Yoop,
I'm still here just been real busy getting the site done and a couple other non homebrew related projects going.
Whats new un the UP?
My mozzarella came out kind of like ricotta, real small loose curds. This this a milk problem or a process problem?
Good call. I heated mine a third time, and TBH I think it made it slightly worse than it was before the third heating. I think it's easy to overcook it.I didn't heat them a 3rd time as recommended as the cheese looked really good by that point.
It came out of the icewater bath at the 45 minute mark & was ready to eat.
I was just going to do the whole pictorial again when I found this one already done. Ricki's 30 Minute Mozzarella Magic This saved me enough time to make another whole batch
Try here:so eek.. the link doesn't work anymore. does the recipe live somewhere else?
its a 403 error...
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