Monday, January 21, 2013

Vegetable Rennet for making Cheeze

 "NETTLES FOR RENNET Boil a bunch of nettles for 20 to 30 minutes in just enough water to cover them, and strain off the liquid. Usually as much plain or pickling salt as will dissolve is stirred into the liquid while it is still warm. The salt preserves the liquid, but it may also add more salt to the cheese than is desirable, and may inhibit the ripening of the curd. Freezing 1/2 cup portions of unsalted liquid is another possibility. The amount of liquid needed for successful coagulation vary considerably, but 1/2 cup per gallon of milk is a reasonable amount."-The Craft of the Country Cook by Pat Katz

About rennet:in Carla Emery's book "Encyclopedia of Country Living" she has a small section on nettles. "combine 6c. very strong nettle tea with 4c.uniodized salt. Add just enough to get the curdling action for your cheese making." She also says boiling the nettles takes the sting out of them. And if you're really adventurous, she gives a recipe for "cream of nettle soup". Anyway there is a whole section cheese there she lists nettle, lemon or common sorrel, unripe fig sap, fumitory, and thistle. Nettle and thistle being best.Globe artichokes being in the Compositae thistle family is also supposed to do the job. You can simply take the dried purple thistle heads, put them in cheese cloth and soak in milk until clabbered. Also veggie rennet takes longer than animal rennet. She cautions against to much will ruin your cheese and could cause indigestion.

"Use approximately half a cup of the homemade vegetable rennet for every gallon of milk you want to coagulate."Read more: Homemade Vegetable Rennet |