The rennet forces a coagulation of the milk. I use liquid animal rennet. However rennet is also available in forms derived from vegetables and is available in tablet form.
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The recipe for Spanish Manchego can be found here. When you are done with this movie, just close the window. |
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Rennet forces a coagulation of the milk. Mix the rennet (1/2 teaspoon for this recipe) in 1/4 cup of cool distilled water. Then, stir into the warm ripened milk gently but thoroughly. The renneting reaction begins at about 4 minutes, so don't stir for more than 1 or 2 minutes. Cover, and let set for the proper coagulation time. |
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