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.

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...