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CheeseForum.org » Forum
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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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INGREDIENTS - Coagulants & Coagulation Aids
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Non-Rennet Coagulants
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Topic: Non-Rennet Coagulants (Read 4172 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
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linuxboy
Guest
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.
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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.
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mikekchar
Old Cheese
Location: Shizuoka, Japan
Posts: 1,015
Cheeses: 118
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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.
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CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
INGREDIENTS - Coagulants & Coagulation Aids
»
Non-Rennet Coagulants