Malaka - Liquid Rennet, Vegetarian - 0.5 oz (out of stock)
- Food & Beverage
- 100.00 gr
Make Exciting Delicious Family Treats...
Turns Ordinary Milk into delicious home-made desserts, ice creams, custards, cheese,etc. Complete with recipes to help you make cheeses and great sugar-free desserts! Each box contains one ½ oz. bottle. Each bottle coagulates up to 110 quarts of milk.
- Refrigerate to keep freshness
- Each box contains ½ oz. bottle
- Each bottle could coagulate up to 110 quarts of milk
Presumably, the first cheese was produced by accident when the ancients stored milk in a bag made from the stomach of a young goat, sheep or cow. They found that the day-old milk would curdle in the bag (stomach), yielding solid chunks (curds) and liquid (whey). Once they discovered that the curd-chunks could be separated out and dried, they had discovered a means by which milk, an extremely perishable food, could be preserved for later use. The addition of salt was found to preserve these dried curds for long periods of time.
At some point, someone discovered that the most active portion of the young animal's stomach to cause curdling was the abomasum, the last of the four chambers of the stomach of a ruminant animal. (In sequence, the four chambers are rumen, reticulum, omasum and abomasum.) In particular, the abomasum from a suckling kid or calf was especially active. The abomasum was cut it into strips, salted and dried. A small piece would be added to milk in order to turn it into curds and whey. Here is a page about my experiments at making home made rennin. At some point, the Germans began calling this material rennen, meaning to run together, or to coagulate. The technical term for rennin is chymosin. Here is a technical description of its action on the various proteins in milk.
Until 1990, rennet was produced the old fashioned way (from abomasums), from various "vegetable" rennets (some of which, called microbial coagulant, are made from the microorganism Mucor miehei.) These days, at a cost one tenth of that before 1990, chymosin is produced by genetically engineered bacteria into which the gene for this enzyme has been
Use to make exciting & deliciuous sugar free desserts!
- Rennet Custards
- Ice Cream
- Cottage Cheese
- Variety of Cheese Products, etc.
Directions: For each quart of lukewarm milk dilute 5 drops of Rennet in 1 tablespoon of cold water. Disperese diluted solution in milk. Mix well. Leave still while coagulation takes place and a firm curd is formed. After using close cap tight to prevent liquid from crystalizing. Refrigerate after opening.
Liquid concentrate in a small plastic bottle. Refrigerate.
- Natural or Organic