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Home Vegetable Rennet

Vegetable Rennet is a natural enzyme that coagulates milk and separates the curds and whey when making cheese. The often commercial vegetable rennet is extracted from a fungus called Mucor miehei, and is used by cheese makers to avoid adding vegetarian rennet from animal parts. The ingredient main homemade vegetable rennet can grow in your backyard or a nearby forest. You can make a variety of cheeses and and mature using homemade vegetable rennet.

Home Vegetable Rennet


Section 1

Before the stinging nettle in the strainer position yourself rubber gloves. Rinse in cold water nettle. Cut and remove the roots that still remain. Continue reading