Posted by: hearttohearthcookery | June 21, 2011

Behind Any Good Cheese is a Rennet Stomach

The Salted Stomach

 In order for me to produce cheese during dairying season (Spring, Summer and Fall), I need to prepare a rennet stomach for the enzyme rennin to set the milk into curd.  The total process takes several days and starts with obtaining a newborn calves stomach.  This stomach was cut lengthwise and cleaned, soaked in brine, and the last two days covered with salt and turned.  On the board in the picture, is my new stomach thickly coated with salt ready for the next steps.  Hanging on the wall by the window, is another rennet stomach completely processed and has the appearance of parchment.  More steps in this process will follow.

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