🧀 Today’s video is all about rennet — that special ingredient that helps turn milk into cheese. I’m using a natural rennet tablet from Walcoren (in Quebec). Rennet comes from the abomasum (the 4th stomach) of a calf. Yes, the calf must have passed away first — you can’t harvest it from a live animal. But in many cases it’s a byproduct (often from the veal industry), so rather than going to waste, it’s being put to work. In this clip, I show the tablet and how I dissolve it in water before addin
🧀 Today’s video is all about rennet — that special ingredient that helps t…
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🧀 From Milk to Mozzarella 🧀 Yesterday I shared the step where I added rennet to our warm, kefir-cultured milk. Today’s video shows the next stage in the cheesemaking journey: the curd has set, and it’s time to cut it into neat little ¾-inch cubes. This is one of the most important moments in cheesemaking. Cutting the curd helps release whey and sets the stage for stretching that beautiful mozzarella later on. It’s amazing to watch the transformation from liquid milk into a solid mass that you
🧀 From Milk to Mozzarella 🧀 Yesterday I shared the step where I added ren…
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FacebookBelding Hill Farms
🧀 Ever wonder what rennet is and how it works? Gather ‘round the cheese vat, folks. This tiny-but-mighty enzyme blend is what transforms milk into curds—essentially sending it on its whey to become cheese. 🐄 ➡️ 🧀 Let's dive curd-first into: 🔍 What rennet actually is 🌿 Where it comes from (animal, microbial, and plant-based sources) 🔬 The science of how it sets milk 🧰 What to do when curds don’t behave Whether you’re team animal rennet or riding with the microbial crew, understanding this
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🧀 Ever wonder what rennet is and how it works? Gather ‘round the c…
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