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

[a5foil]

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?

The Catalan use a vegetable coagulant in cheesemaking called "herba-col". No
one I talked to could tell me what it is. No one on the cheesemaking boards
had heard of it when I posed the question last year. Does anyone here know
what "herba-col" is? I'm wondering if it might be an alternate name for the
cardoon flower.

Thomas Longshanks


> 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 ;-)]
>
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