Author Topic: Non-Rennet Coagulants  (Read 4144 times)

Threelittlepiggiescheese

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Non-Rennet Coagulants
« on: February 25, 2012, 11:49:17 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

linuxboy

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Re: Non-Rennet Coagulants
« Reply #1 on: February 26, 2012, 12:07:10 AM »
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.

stinkycheesefan

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Re: Non-Rennet Coagulants
« Reply #2 on: December 29, 2018, 05:06:15 AM »
I used a fig branch broken off my tree and stirred that into the milk. Worked a charm.

Offline mikekchar

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Re: Non-Rennet Coagulants
« Reply #3 on: December 29, 2018, 05:55:23 AM »
This thread is nearly 7 years old, but I've also made perfectly good aged cheeses using only acid as a coagulant.