rennet-msg - 5/8/20

Animal rennet and vegetable rennets.

NOTE: See also the files: Aged-Cheese-art, 2-Cheese-bib, Cheese-Histry-art, Cheese-Making-art, cheesemaking-msg, N-Whey-Y-Whey-art, milk-msg, dairy-prod-msg.

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From the fb "SCA Cooks" group:

David Friedman
6/5/19
Has anyone here used cardoon rennet for cheese making? I have cardoons.

Online sources suggest that it should be used with sheep or goat milk, gives a bad taste with cow milk.

Kimetha Loidolt 
I believed that is what I have read as well

Kathleen Madsen 
Diane Harper yeah, I've tried it once with very little success. I know someone in the cheese community HAS, but I can't remember WHO. 

Someone posted it to the Known World Cheesemakers group though.

Donna Green-Tye 
Kathleen Madsen I've never gotten it to work. My understanding is that you use a tea made from the petals.

Kathleen Madsen 
Donna Green-Tye that was my experience as well, but I only tried it the once.

Anna Krupitsky 
About a year ago, I saw a video on Serious Eats of making cheese using cardoons as a coagulating agent. I wasn't impressed because the cheese turned out to be way too soft. I can't seem to find that video now. But yes, they mentioned that cow's milk interaction with cardoons would produce bitter cheese due to its protein peptide sequence. I think the final product is a sharp and expensive variation of fondue.

Bránn Mac Finnchad 
There is this one; https://cheesemaking.com/.../cardoona-cheese-making-recipe

Kimetha Loidolt 
I have used thistle rennet in camel milk and goat milk cheese with no off flavor issues

<the end>
Edited by Mark S. Harris	rennet-msg	2 of 2