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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Coagulants & Coagulation Aids => Topic started by: Threelittlepiggiescheese on February 25, 2012, 11:49:17 PM

Title: Non-Rennet Coagulants
Post by: Threelittlepiggiescheese 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

Title: Re: Non-Rennet Coagulants
Post by: linuxboy 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.

Title: Re: Non-Rennet Coagulants
Post by: stinkycheesefan 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.

Title: Re: Non-Rennet Coagulants
Post by: mikekchar 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.