Manufactured Cultures - Which Ones To Stock For Average Cheese Maker?

[steampwr8]

Animal rennet or Vegetable rennet....

Which do you all prefer...

[linuxboy]

Have you read my rennet article?

http://www.wacheese.com/index.php?option=com_content&view=article&id=73:understanding-coagulants&catid=47:starter-cultures&Itemid=67

My preference, for hard cheese (for my goat's milk)
- Lamb 4-week, no pre-gastric esterase (PGE, aka lipase) preservation approach
- Kid 3-4-week, no PGE
- Calf 4-5-week, PGE is fine
- FPC

For soft cheese:
- kid 4-5 week, no PGE
- lamb 4-5 week, no PGE
- calf 4-5 week, no PGE
- FPC
- Cardoon

But note that I usually make my own.

[steampwr8]

Yes I have read your site cover to cover and made a primer out of much of it, I will review it.

This site needs to be downloadable or in book form....

Thank you for what you do.

Sure wish we could meet in person.

Friends,

Mark