Re: "serum of milk"
Hey Judy,
I'm not Peg, but here it is 1:30 am, and I'm still up-- so thought
I'd answer. I've seen rennet sold in our Whole Foods store (in NC).
Peg is in TN, so I'm not sure if Whole Foods has chains across the
country, or just in the South. But if you have a Whole Foods in your
neck of the woods (or something similar to it), you'll find rennet
sold there, I'm pretty sure.
Diana
On Jun 27, 2008, at 1:28 AM, Judy Seigel wrote:
On Wed, 25 Jun 2008, pfredi@bellsouth.net wrote:
Hi Peg,
So that was you about the rennet... I see you're "bellsouth."
Could that be some part of the country that still has rennet? What
kind of store did you get it in? And, equally important -- WHAT
KIND OF CHEESE DID YOU MAKE?
I admit that the temptation remains. Which is of course ABSURD ! I
bought some extra aged sheep gouda at the East Village cheese store
last month... It was sublime & very cheap (they sell distributors'
odd lots) but there's no way I'm going to get sheep milk around
here, let alone manage to extra age it ! (And now they're telling
us that milk products aren't good for us after all... but I
digress, I guess... sorry!)
Anyway, also to be continued...
J.
judy, ive made cheese from whole milk in this way and you get
curds and whey: whole milk with an added enxyme you can buy at the
store - rennett - its an enzyme made from sheep stomach, add this
to the milk and it curddles. cut this stuff up and what is left is
the whey. the curds are then pressed and aged and made into
cheese, but i think what you want is the liquid stuff thats left.
 - just another way to make whey. peg
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