Re: "serum of milk"
hey, this part of the south has come up in the world and we do now have whole foods but ive found the rennet at kroger. its an enzyme produced in the mammalian stomach that breaks down milk and makes it absorbent for nutrition of babies. most of what is sold is generally from sheep gut. the action of the enzyme is to break apart the protein between phenylalanine and methoione (amino acids) into 2 fraagmented smaller parts. in cheese making, the smaller fragment of the 2, becomes the whey and the other part makes the rest of the milk coagulate or turn solid. the solids are then scooped out, pressed and washed, then cured for cheese making this method the most natural way for making cheese, and whey, and curds. kinda like blood, when it clots the stuff left is the serum.
-------------- Original message from Diana Bloomfield <email@example.com>: --------------
> Hey Judy,
> I'm not Peg, but here it is 1:30 am, and I'm still up-- so thought
> I'd answer. I've seen rennet sold in our Whole Foods store (in NC).
> Peg is in TN, so I'm not sure if Whole Foods has chains across the
> country, or just in the South. But if you have a Whole Foods in your
> neck of the woods (or something similar to it), you'll find rennet
> sold there, I'm pretty sure.
> On Jun 27, 2008, at 1:28 AM, Judy Seigel wrote:
> > On Wed, 25 Jun 2008, firstname.lastname@example.org wrote:
> > Hi Peg,
> > So that was you about the rennet... I see you're "bellsouth."
> > Could that be some part of the country that still has rennet? What
> > kind of store did you get it in? And, equally important -- WHAT
> > KIND OF CHEESE DID YOU MAKE?
> > I admit that the temptation remains. Which is of course ABSURD ! I
> > bought some extra aged sheep gouda at the East Village cheese store
> > last month... It was sublime & very cheap (they sell distributors'
> > odd lots) but there's no way I'm going to get sheep milk around
> > here, let alone manage to extra age it ! (And now they're telling
> > us that milk products aren't good for us after all... but I
> > digress, I guess... sorry!)
> > Anyway, also to be continued...
> > J.
> >> judy, ive made cheese from whole milk in this way and you get
> >> curds and whey: whole milk with an added enxyme you can buy at the
> >> store - rennett - its an enzyme made from sheep stomach, add this
> >> to the milk and it curddles. cut this stuff up and what is left is
> >> the whey. the curds are then pressed and aged and made into
> >> cheese, but i think what you want is the liquid stuff thats left.
> >> Â - just another way to make whey. peg