Where Can I Find Rennet In Bangkok?

[gregb]

Does anyone know of a source for rennet in Bangkok? I would like to try my hand at cheese making, but somehow cutting up the stomach of a suckling cow or goat just doesn't seem like something that I can do easily in my kitchen, and last time I checked live barn yard animals were not available at Lotus.

Does anyone know somewhere where they sell this enzyme? In the West you can sometimes find it in the supermarket in the pudding or baking section. Tablets are probably better for my purposes, but a liquid would be acceptable also.

Any ideas appreciated. Best Regards

[Daren]

I'm sorry, I can't help.

But I would like to put a

+1

I want to make some feta cheese!

[callum06]

Bump... wouldn't a citrus acid do the job?? lime juice?? taking a stab in the dark here....sorry

[Daren]

callum06, you're right! Citrus acid will curdle milk and one can make farmer's cheese/cottage cheese/paneer using lime juice, vinegar or a number of other things I imagine. BUT, to make "real cheese", even the softer and younger varieties such as feta, one needs rennet, and an active culture as well.

Indeed, it would be very possible to make your own rennet here.... but I don't think I'm the guy to do it!

Homemade Rennet Preparation

If any one has a few calves laying around.....

[marcus]

I ordered last week all the stuff you need for cheese making in the Netherlands. Will post my experiences once it arrives.

[mbox]

I ordered last week all the stuff you need for cheese making in the Netherlands. Will post my experiences once it arrives.

I ordered mine (vegetarian rennet tablets) from cheesemaking dot com....they deliver swift and have regular shipping price ...i also got my cultures from them. very good and professional service,

mbox

[marcus]

I ordered last week all the stuff you need for cheese making in the Netherlands. Will post my experiences once it arrives.

I ordered mine (vegetarian rennet tablets) from cheesemaking dot com....they deliver swift and have regular shipping price ...i also got my cultures from them. very good and professional service,

mbox

Did you already make some cheese ? I'm curious

[mbox]

I ordered last week all the stuff you need for cheese making in the Netherlands. Will post my experiences once it arrives.

I ordered mine (vegetarian rennet tablets) from cheesemaking dot com....they deliver swift and have regular shipping price ...i also got my cultures from them. very good and professional service,

mbox

Did you already make some cheese ? I'm curious

Yes, i did...still need to improve a bit...i tried the stilton ( blue cheese) and the brie/ camembert. The latest batch of stilton seems to come right now...had an issue with the milk first and now used just pasteurized milk from the shop...but you have to add calcium chloride to make things work better. Oh, i also m,ade some soft cheeses...but this isn't particular difficult. I am more interested to make the Artisan Cheese hope i will get it right;-)

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[supbangkok]

Oh making cheese that sounds like too much fun! I have also always wanted to try it out.

You guys who ordered rennet and supplies from abroad did you have any duites or taxes added on to your packages by the Thai customs authorities?

I will look into ordering from aboad too, if no nasty taxes like for books and DVDS added on!

[mbox]

Oh making cheese that sounds like too much fun! I have also always wanted to try it out.

You guys who ordered rennet and supplies from abroad did you have any duites or taxes added on to your packages by the Thai customs authorities?

I will look into ordering from aboad too, if no nasty taxes like for books and DVDS added on!

No taxes or anything was added on my shipments from the US...so far it was 5 shipments and just received one last week, mbox

[kikoman]

I made Indian Paneer cheese as it was described as being like Mexican Queso fresco.

All I did was heat store brought milk until it started to boil, at that point I added 1/4 cup of lime juice, stirred the lime juice in, allowed it to boil a few minutes. turned off the fire and the cheese has already formed .

I pour it into a colander covered with cheese clothes and let it drain for about a half hour, as it refrigerator life is not long I left a little out and froze the rest in small single use parcels for later use.

It is great in my refried beans, dose not melt in high heat just like Queso Fresco. When I get access to rennet, I will make more types of cheese.

Cheers:

[tutsiwarrior]

anyone ever try making cottage cheese with lime juice?...post a link for a recipe?

cottage cheese taco: fresh warm corn tortillas with Knudsen's full fat cottage cheese (yellow tub) and La Victoria salsa ranchera...created by an old room mate of mine that refused to eat sandwiches; always had the ingredients around for other purposes...

that paneer/queso fresco method looks good and simple...in Bolivia they got the same thing made by campesinos called quesillo...tasty

[tutsiwarrior]

I made Indian Paneer cheese as it was described as being like Mexican Queso fresco.

All I did was heat store brought milk until it started to boil, at that point I added 1/4 cup of lime juice, stirred the lime juice in, allowed it to boil a few minutes. turned off the fire and the cheese has already formed .

I pour it into a colander covered with cheese clothes and let it drain for about a half hour, as it refrigerator life is not long I left a little out and froze the rest in small single use parcels for later use.

It is great in my refried beans, dose not melt in high heat just like Queso Fresco. When I get access to rennet, I will make more types of cheese.

Cheers:

what are the milk:lime juice proportions?...presume that one could use a clean tea towel insteada cheese cloth while the cheese was draining?

[kikoman]

I used a half gallon of whole milk, Thai name-Dutch Mill Product.

poured it into a stainless steel pot, brought it to a boil.

as soon as it started boiling, I stirred in a 1/4 cup of limon juice.

let it boil a few minutes longer, Total boil time 5 mins.

poured it into colander lined with cheese cloth, added a little salt to taste.

tied the cheese in the cheesecloth and hung it on the wooden spoon.

let it drain for, at least 30 minutes.

Now your Paneer Cheese is ready to use.

Yes you can use a thin towel for draining

Good Luck!

Cheers:

[tutsiwarrior]

I just tried this method and it works great! simplicity itself and now I have a way of making my own beloved cottage cheese; good in salads or on toast with homade salsa as a snack...

I used a liter bottle of DutchMill full fat milk and about an ounce of manao(lime) juice for a test run...just need to add more salt next time...I like my cottage cheese straight but one could also add chives, pineapple, etc if one prefers into the cheese cloth when draining...and yes, cheese cloth is widely available, the wife got some down the market...what thais use it fer I can't guess as they don't eat no cheese...

check it out...