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“Rennet is the stomach of a calf washed, cleaned, and salted thoroughly inside and out, and left in an earthen jar, with a thick coating of salt on it, for three or four days.”
“Rennet's Parochial Antiq. of Ambrosden, &c.p. 148.”
“Rennet is an extract from the fourth stomach of young ruminants, such as cows, goats, and sheep.”
“~Rennet tablets (should be pretty cheap) and cheesecloth for cheesemaking (my first batch of mango wine is already brewed and delicious if I do say so myself)”
“Rennet used to curdle milk often comes from pigs, which, of course is a major no no.”
“Rennet creates a malleable structure of large casein micelles held together by relatively few calcium atoms and hydrophobic bonds, so this structure is readily weakened by heat.”
“Rennet forms in the hare because it feeds on herbage that has juice like that of the fig; for juice of this kind coagulates the milk in the stomach of the sucklings.”
“The fig-juice is first squeezed out into wool; the wool is then washed and rinsed, and the rinsing put into a little milk, and if this be mixed with other milk it curdles Rennet is a kind of milk, for it is found in the stomach of the animal while it is yet suckling.”
“Rennet then consists of milk with an admixture of fire, which comes from the natural heat of the animal, as the milk is concocted.”
“Rennet must be stored in a cool, dry, dark place, measured with clean, dry utensils and handled with clean, dry hands.”
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