[Sca-cooks] Vegetable rennets (was Re: Cheese-making note )

[Craig Jones.]

>> I have found that dried hyssop consistently curdles warm milk
>> (makes for a
>> horrid looking Douce Ame, but it still tastes good). Has
>> anyone out there
>> used hyssop (fresh or dried) to make cheese?

That's odd.  I use dried hyssop for Douce Ame and it doesn't normally curdle
except when I cook it too quickly.

Drake.

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