[Homesteadingfamily] Re: Question for our cheese makers

When TSHTF, no one will be concerned with making cheese, so the rennet
will not be an issue!!! BUT, if one is industrious enough, rennet can be
made from the dried lining of a sheep's or calf's stomach. This is where
animal based rennet comes from anyhow. So, snag yourself a calf or sheep
and be polite...ask them for a small snippet (about 1" inch) of their
stomach lining...if you're lucky enough to get your request, then you
are on your way to making cheese! lololol Cheese was actually made for
the first time, when shepherds carried milk for their meals in the
dried stomachs of their animals. A few hours later, when they would have
their meal, their milk was not drinkable because it had "set" into
curds, so they had to eat it that way, instead of drink it. Did ya know
this???
The rennet or junket tablets in stores will work, but I use the
vegetable based rennet and it is liquid. Both must be mixed with water
to use. The rennet is what sets the curds or firms them up, so that you
can make the cheese. All cheeses that I have made begin with rennet...so
yes, it is very important. I prefer not to use the animal rennets
because I don't know if the animal was sick or not when it was
harvested...and I do not support the veal industry...this is a major
source for it. Veal calves raised for the public are raised in such
inhumane conditions, I just cannot support that at all....I mean, there
is a right way and a wrong way to harvest animals, IMHO. hope this
helps..~deb

-- In Homesteadingfamily@yahoogroups.com, "Jeanne Lookabill"
<atasteofcreole@...> wrote:
>
> I know the store I work at sells rennet, but do you HAVE to have it
for
> making cheese? WTSHTF where will one get the rennet?
>
>
>
> Jeanne
>
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