Author Topic: Fig Tree Twigs Based Coagulant For Fresh Cheeses  (Read 2471 times)

Offline Aussielearner

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Fig Tree Twigs Based Coagulant For Fresh Cheeses
« on: October 19, 2010, 03:19:38 AM »
Hi all l used to make cheese from twigs from Fig trees many years ago, but have lost the recipe....... Does anyone know of any recipes.............. Thanks.


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Offline linuxboy

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Re: Fig Tree Twigs Based Coagulant For Fresh Cheeses
« Reply #1 on: October 19, 2010, 09:57:45 AM »
Yes, you need to collect the sap and use that. It's a milky white sort of liquid. A good way is to cut some twigs, make lateral cuts to pierce the outer layers, and soak in water. You don't need to use very much - ficin in a strong enzyme. Something like 4-5 drops of the pure sap will set up a gallon of milk.

It's easier to use leaves if you have them. You can cut the large leaves and drip the sap into a catch vessel.
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Offline KosherBaker

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Re: Fig Tree Twigs Based Coagulant For Fresh Cheeses
« Reply #2 on: October 20, 2010, 11:47:46 PM »
Aussielearner welcome to the forum. What kind of milk are you working with (from what animal)?

Please keep us in the loop if you proceed with this. I'm very curious to hear the outcome. I'm also curious to hear what kind of cheese(s) you will be making.
Rudy

Offline debpal

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Re: Fig Tree Twigs Based Coagulant For Fresh Cheeses
« Reply #3 on: October 21, 2010, 12:00:23 AM »
Just out of curiosity, what species of fig are usable?

Offline linuxboy

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Re: Fig Tree Twigs Based Coagulant For Fresh Cheeses
« Reply #4 on: October 21, 2010, 12:15:42 AM »
All Ficus, from the bushy kinds to the trees, including common commercial varieties. What you're looking for is that whitish sap (aka latex). They all contain rennin and about a dozen other proteolytic enzymes. The mix differs among species, as does the amount of the sap.
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Offline debpal

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Re: Fig Tree Twigs Based Coagulant For Fresh Cheeses
« Reply #5 on: October 21, 2010, 12:39:03 AM »
Many thx linux, one other thing, can this be used as a substitute for rennet in all cheeses or just in specific ones?

Offline linuxboy

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Re: Fig Tree Twigs Based Coagulant For Fresh Cheeses
« Reply #6 on: October 21, 2010, 12:59:56 AM »
Only unaged, fresh cheese. The only consistent vegetable substitute for animal or FPC chymosin (or microbial) is cardosin A and B from the cardoon. Everything else is waay too proteolytic. Even cardosin is tough, but can be managed, especially by selectively adding bacilli adjuncts with endopeptidases that help to control bitterness.
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