My first cheese made well and it is very tasty! So, I ate a large amount! Sooooo enjoyed myself!! However, I woke up the next day, feeling achy, with stuffy nose, lethargic, like an allergy symptom. I have been exposed to mold and have had similar symptoms.
I called the company that made the chevre dry packet and they said that it contained the microbial vegetable rennet, which has a mold mucor miehei. I am wondering if anyone else had a similar reaction to this type of rennet?
Does anyone know of a hypoallergenic rennet? Or is there such a thing? I did find some kid rennet online after some reasearch and wondering if anyone has used it for goat cheeses?
I routinely use liquid animal rennet for cheese making and works well for me. Not sure about the allergy. People can be pretty much allergic to anything.
Susan
One would think that you would have had this reaction in the past when eating cheese , it could have been just a coincidence that you felt this way the day after pigging out on yummy cheese .
If it happens again change the rennet
There's no real benefit to using kid rennet over calf, unless you want to have an all-goat cheese. Calf is pretty much the benchmark for the ideal coagulator, and while some of the others (including microbial strains) are almost as good, it's the best product out there. Or so I understand.
Quote from: Stinky on November 12, 2015, 06:06:39 PM
There's no real benefit to using kid rennet over calf, unless you want to have an all-goat cheese. Calf is pretty much the benchmark for the ideal coagulator, and while some of the others (including microbial strains) are almost as good, it's the best product out there. Or so I understand.
Actually, the site where I found the kid rennet was artisan geek! I really like their merchandise! Maybe I should order one of each and experience the difference, if any.
Quote from: narnia on November 14, 2015, 08:13:06 PM
Quote from: Stinky on November 12, 2015, 06:06:39 PM
There's no real benefit to using kid rennet over calf, unless you want to have an all-goat cheese. Calf is pretty much the benchmark for the ideal coagulator, and while some of the others (including microbial strains) are almost as good, it's the best product out there. Or so I understand.
Actually, the site where I found the kid rennet was artisan geek! I really like their merchandise! Maybe I should order one of each and experience the difference, if any.
Let us know how that works out. :)
Yes! I do love conducting experiments! ;D
Quote from: narnia on November 15, 2015, 12:34:06 AM
Yes! I do love conducting experiments! ;D
This is a
good mindset to have.
:)