Great journal of how rennet affects results.
In my previous post Rennet Type Experiments – The Background, I detailed six different types of rennet I would use in an experiment to see which rennet produced the best flavoured cheese.
I stuck to my tried-and-tested camembert recipe, but instead of using my usual goat milk, I decided to try out a combination of unpasteurised Ayrshire and Guernsey milk which is available from Blackheath Farmer’s Market on a Sunday from Redlays Farm.
As with the previous experiments which have required separate vats (for example, when looking at what type of milk to use for cheese), I divided my vat into six separate compartments, which would each be coagulated using a different type of rennet.
From left to right: vegetarian rennet, animal rennet, premium animal rennet, calf rennet, lamb rennet, kid rennet. Note how the rennet pastes are cloudier than their liquid counterparts.
Each rennet had instructions for…
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