We make rennet ice cream all the time. If you haven’t tried it, it’s spectacular. We are making yogurt tonight and I am thinking of adding a few drops of rennet to get a stiffer texture. Has anyone here tried that?

I dont thingk that will do anything (maybe add bitterness) yogurt is already cultured. I have been wanting to add Lecithin to my next batch of icecream, it is a emulsifier and would thicken the mixture. I use it in breads were their is no gluten and in salsa so the water/juice does not separate out

How about sharing the recipe for rennet ice cream?  It sounds quite interesting, hopefully a bit on the thicker, richer side than that made with straight milk.

Tonight we made a 3# Gouda and celebrated with bowls of rennet ice cream. Have to wait on the Gouda, so the RIC is REALLY nice immediate gradification. I’m going to put the recipe in a new thread.

I am with Neil, renet will add bitterness. every time we make tzaziky and a thicker yogurt is needed, we put the yogurt in a cheesecloth and hang it to drain the time it will be the desired consistency.

What is tzaziky ?

LOL, one of my favorites, its a garlic dip. Drained yogurt with garlic and olive oil with shreaded cucumber ( at least the version I know since the 80’s)

Sailor Con Queso - 28 August 2009 04:13 AM

What is tzaziky ?

Here it is:

SATZIKI

Serving Size : 6

Ingredients:

  2   c         Thick yogurt
1     c         Cucumber, finely chopped
1               Clove Garlic, crushed
2     tb       Olive oil
1     tb       Dill or mint, fresh (we use both)
1     tb       Lemon juice

Preparation:

To thicken yogurt, place 3 1/2 cups yogurt mixed with 1 tsp salt in a dish towel.

Hang over bowl until dripping stops, about two hours.

Sprinkle salt over cucumber; let stand 15 minutes and press dry.

Combine all ingredients.

Chill.