Author Topic: Vegetable Coagulants  (Read 907 times)

Offline Mix spanish cheese

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Vegetable Coagulants
« on: November 09, 2011, 05:52:55 AM »
i want to see the section for vegetables rennet

i put some info here i have

plants
 cuajaleches
 : Known since antiquity
 • Greco-Roman world the Iliad, 'the milk curdles in fig ferment'
 currently: • thistle (Cynara cardunculus
 • artichoke (C. scolymus)
 • Milk thistle (Silybum marianum
 • star thistle (Centaurea calcitrapa

 • plant spurge (Euphorbia serrata

 • pineapple, papaya
 • Dandelion
 • nettle (Urtica gracilis)
 • Calotropis procera


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Offline Mix spanish cheese

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Re: Vegetable Coagulants
« Reply #1 on: November 09, 2011, 05:53:52 AM »
Romans milk coagulated with vegetable rennet (the agrilla aceradilla or common, aceradilla of the Alps, the artichoke, rennet Figi)


one question:  i don´t see in book,people using rennet from goat , i always see rennet from cow and lamb , but for here i only can get from goat.

« Last Edit: November 19, 2011, 03:43:34 AM by Mix spanish cheese »

Offline mightyjesse

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Re: Vegetable Coagulants
« Reply #2 on: December 08, 2011, 09:32:55 AM »
The English seem to have been using galium verum - also known as Lady's Bedstraw - to make cheshire cheese, in particular...