[Cheese] how to make rennet

[Albert Ortiz]

If you can, drop a query on wikipedia.  As far as i can remember (reading)
you need the 4th stomach of a young calf.  You dry the thing and use it as a
base.  You grind it and stirr it up with water.  The actual concentration
will vary.  There are plants that produce a substance similar to what you
get from animal stomachs.  Wikipedia has more info.
To quote wikipedia:
Vegetable rennet

Many plants have coagulating properties. Some examples include fig
tree<http://en.wikipedia.org/wiki/Fig_tree>bark,
nettles <http://en.wikipedia.org/wiki/Nettles>,
thistles<http://en.wikipedia.org/wiki/Thistle>,
mallow <http://en.wikipedia.org/wiki/Mallow>, and Creeping
Charlie<http://en.wikipedia.org/wiki/Creeping_Charlie>.
Rennet from thistle or *cynara <http://en.wikipedia.org/wiki/Cynara>* is
used in some traditional cheese production in the
Mediterranean<http://en.wikipedia.org/wiki/Mediterranean>
.

These real vegetable rennets are also suitable for
vegetarians<http://en.wikipedia.org/wiki/Vegetarian>.
Vegetable rennet might be used in the production of
kosher<http://en.wikipedia.org/wiki/Kosher_foods>cheeses but nearly
all kosher cheeses are produced with either microbial
rennet or GM rennet. Worldwide there is also no industrial production for
vegetable rennet. Commercial so-called vegetable rennets usually contain
rennet from the mold <http://en.wikipedia.org/wiki/Mold> *Mucor miehei* -
see microbial rennet below.

Saludos,
On 2/18/07, Walt <ed124ch at yahoo.com> wrote:
>
> Can anyone tell me how to make rennet?
>
> I am currently living in China and I cannot find it here. I know they must
> have it somewhere, but I don't even know the Chinese word for it.
>
> They don't eat a lot of cheese here and the imported varieties are very
> expensive.
>
> Thanks for all the help,
> B
>
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