Cheese-making note was Re: [Sca-cooks] Torta Sambuccea

[Brian L. Rygg or Laura Barbee-Rygg]

Rennet is an naturally occuring enzyme -- not a chemical.

Raoghnailt

... if i use a chemical
> such as rennet [I make my cheese with raw milk] I don't get the
> same problem. I think it is an issue of the pasteurization
> changing the flora living in the milk once it has been opened. At
> least with raw milk, the original mesophilic buggies taste right
> to me ;-)
>
> margali
> and we won't go into the taste of yuuuugh-urt to me ;-)]