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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

Title: Vegetable Coagulants
Post by: Mateo on November 09, 2011, 11:52:55 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

Title: Re: Vegetable Coagulants
Post by: Mateo on November 09, 2011, 11:53:52 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.

Title: Re: Vegetable Coagulants
Post by: mightyjesse on December 08, 2011, 03:32:55 PM

The English seem to have been using galium verum - also known as Lady's Bedstraw - to make cheshire cheese, in particular...