Trent Hendricks sent this fascinating description of David B. Frankhauser's attempt to make rennet at home in the body of an email. So I tracked it to it's source and discovered a web site that is a veritable mother lode of cheese making science. After you peruse Rennet Preparation at home take a look at the home page for the site.
1 comment:
That's hardcore Bob.
I know some chefs who make and serve illegal raw milk cheeses.
I can't imagine that even they'd want to go that extra step and make their own rennet.
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