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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Coagulants & Coagulation Aids => Topic started by: Mateo on November 09, 2011, 11:52:55 AM
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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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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.
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The English seem to have been using galium verum - also known as Lady's Bedstraw - to make cheshire cheese, in particular...