Tuesday, May 11, 2010

Rennet Preparation at home

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:

Heath said...

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.