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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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