CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
Did you miss your
activation email
?
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Calendar
Login
Register
CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
INGREDIENTS - Coagulants & Coagulation Aids
»
Non-Rennet Coagulants
« previous
next »
Print
Pages: [
1
]
Go Down
Author
Topic: Non-Rennet Coagulants (Read 324 times)
Threelittlepiggiescheese
n00b cheeser
Mature Cheese
Location: BC Canada
Posts: 126
Cheeses: 5
Cheddar - Gouda - Humboldt Fog - Parm
Non-Rennet Coagulants
«
on:
February 25, 2012, 05:49:17 PM »
I am trying to be as patient as possible in waiting for my rennet to show up, but I really really wanna get started already. Outside of rennet what else can one use for a coagulant other than lemon juice or vinegar? I have meso and thermo starters all ready to go
Logged
Guests, join the
CheeseForum.org community
to remove this ad.
linuxboy
Old Cheese
Location: Ukiah, CA
Posts: 3,640
Cheeses: 177
www.wacheese.com
Re: Non-Rennet Coagulants
«
Reply #1 on:
February 25, 2012, 06:07:10 PM »
Most any type of aspartic protease will do. Rennin, pepsin, bromelin, ficin, papain etc. You likely can find veggie derives ones like papain at a health food store.. or even whole foods.
Logged
Print
Pages: [
1
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
INGREDIENTS - Coagulants & Coagulation Aids
»
Non-Rennet Coagulants