Thursday, October 4, 2012

Vegetable Rennet? What?

It's a naturally occurring enzyme.  As long is it lists a source (vegetable/animal), it is natural.  There's also genetically engineered rennet, which we are avoiding if possible.
http://cheese.about.com/od/howcheeseismade/f/What-Is-Rennet.htm
http://blog.fooducate.com/2011/04/05/10-things-to-know-about-rennet-its-in-your-cheese/

1 comment:

  1. I've got vegetable rennet in my freezer... given some non-idonized salt and some citric acid and a cheese cloth we could totally make mozarella from scratch...

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