Rennet

[gingerandtabby]

I'd Like to make my own cottage cheese. Already did it with vinegar, but wouldlike to try the professional stuff. Have already been to Thai-German dairy on Huey keaw and Hide-away. Languag problem I guess becasue they didn't know what I wal talking about. (Another crazy farang :-) Any suggestions?

[luther]

I searched for quite awhile and gave up as I had friends coming from the states.

One place I did not try is https://foursquare.com/v/the-hideaway-cafe--restaurant/4d1adcb01683a143466c7851

They make their own cheeses which sell in supermarkets.

The cheeses are not so good, but they must know.

[iancnx]

There is a dairy in CM called da cheezio. I used to buy there, not brilliant, but some passable cheese for cooking with. They must have rennet. Please let me know how you get on as I now have time to try and make my own.

http://www.artcafechiangmai.com/dacheeso.php

[zeichen]

you need bacteria. Rennet is used for hardening not making the curds for cottage cheese.

[masuk]

I buy fresh pasteurised milk in 5 litre lots at the Thai-DANISH dairy opposite the Zoo; it's great for making yoghurt as it's full cream.

But rennet is another thing.

You may need to buy this in from overseas.

http://www.countrybrewer.com.au/categories/Cheese-Making/

[Windhorse]

I got some from here there make nice cheese too the map is here

https://www.facebook.com/mediteranean.kitchen

[cooked]

Interesting, i remember trying to find rennet also, a long time ago.

If I was capable of making cheese, I might think of making my own rennet. Apparently rennet is an enzyme that curdles milk . There is a rennet that can be made from stinging nettles apparently, which may explain wht somebody asked a month or two ago if he could grow them in Thailand.

Anyway, as mentioned, you don't need rennet to make cottage cheese.

[luther]

I got some from here there make nice cheese too the map is here

https://www.facebook.com/mediteranean.kitchen

The map link on Mediterranean Kitchen's facebook page does not really pinpoint where it is. Obviously, it is near the intersection of 121 and the canal road extended, but you can give any more specific directions? Thanks.

[firefox999uk]

I also looked for rennet but none to be found...now i just do it the old fashioned way which takes

about 3 days to make,....rennet does the job in a few hours.

if anybody finds where to get it from could they please post their findings, and, if possible

find out if the source does a postal service for the product.

Cheers,

Have a Nice Day.

[quidnunc]

you need bacteria. Rennet is used for hardening not making the curds for cottage cheese.

Actually, you don't need either bacteria or rennet to make cottage cheese. Rennet is used when you want larger curds. Also, it gives a better yield than cottage cheese made without rennet. As for the bacteria, which in this case are lactobacilli, they curdle the milk because of the lactic acid they create. That also reduces the amount of lactose in the cheese and gives it a tang. Whether less sweet and tangier cheese is a good thing, depends on personal preference. The same thing goes for curd size.

[zeichen]

Im sorry but you do need a bacteria to make cottage cheese. If you just add vinegar that doesn't make cottage cheese. Please you can be a wiki guru if you want but I have been making cheese for over 30 years. My family owns a dairy in the US. But go on be a google wiki guru all that you want

[onthedarkside]

The last 3 unhelpful posts - removed.

[quidnunc]

Im sorry but you do need a bacteria to make cottage cheese. If you just add vinegar that doesn't make cottage cheese. Please you can be a wiki guru if you want but I have been making cheese for over 30 years. My family owns a dairy in the US. But go on be a google wiki guru all that you want

I guess I have to bring out the big gun: the USFDA (United States Food & Drug Administration). Here's the relevant portion:

((1) One or more of the dairy ingredients specified in paragraph ((2) of this section is pasteurized; calcium chloride may be added in a quantity of not more than 0.02 percent (calculated as anhydrous calcium chloride) of the weight of the mix; thereafter one of the following methods is employed:

(i) Harmless lactic-acid-producing bacteria, with or without rennet and/or other safe and suitable milk-clotting enzyme that produces equivalent curd formation, are added and it is held until it becomes coagulated. The coagulated mass may be cut; it may be warmed; it may be stirred; it is then drained. The curd may be washed with water and further drained; it may be pressed, chilled, worked, seasoned with salt; or

(ii) Food grade phosphoric acid, lactic acid, citric acid, or hydrochloric acid, with or without rennet and/or other safe and suitable milk-clotting enzyme that produces equivalent curd formation, is added in such amount as to reach a pH of between 4.5 and 4.7; coagulation to a firm curd is achieved while heating to a maximum of 120 deg. F without agitation during a continuous process. The coagulated mass may be cut; it may be warmed; it may be stirred; it is then drained. The curd is washed with water, stirred, and further drained. It may be pressed, chilled, worked, seasoned with salt.

:In other words, you don't need bacteria to make cottage cheese.

For those of you who, like me, don't have a life and might want the full text here's the link: http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.129

For further info on creamed cottage cheese here's another link: http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.128

[Windhorse]

if you use pasteurized milk you have to use cultures,with ''raw'' unpasteurized milk you can work with the flora in the milk.

there u have a uncontrolled maturing of the milk...if the milk is of top quality the outcome will be fine but can be different from batch to batch.Therefor if you want to have a homogenous production u must use cultures, for any cheese.

If you mean Cottage cheese that is similar to Philadelphia cheese then u definitely need a culture, as it is a acidic coagulation not a rennet coagulation,again in a home production you can let the milk go wild but you have mixed results

The culture can be 2% of way from the last batch this method is used in small dairy's or home production when u make cheese every day.In the industry there use freeze dried bacteria .

The smooth creame texture of cottage cheese is the result of "high acidity'' in the milk.

to lazy to go into more details

[iancnx]

OP. I really get peeved at posters who ask a question, gets good responses and doesn't bother to revert. Waste of my time!

[quidnunc]

you need bacteria. Rennet is used for hardening not making the curds for cottage cheese.

Actually, there's a very good chef named David Lebovitz who has a recipe for cottage cheese just using rennet. No bacteria or acidifying agent of any kind. Here's the link: http://www.davidlebovitz.com/2006/03/la-presure-home-1/

[quidnunc]

if you use pasteurized milk you have to use cultures,with ''raw'' unpasteurized milk you can work with the flora in the milk.

there u have a uncontrolled maturing of the milk...if the milk is of top quality the outcome will be fine but can be different from batch to batch.Therefor if you want to have a homogenous production u must use cultures, for any cheese.

If you mean Cottage cheese that is similar to Philadelphia cheese then u definitely need a culture, as it is a acidic coagulation not a rennet coagulation,again in a home production you can let the milk go wild but you have mixed results

The culture can be 2% of way from the last batch this method is used in small dairy's or home production when u make cheese every day.In the industry there use freeze dried bacteria .

The smooth creame texture of cottage cheese is the result of "high acidity'' in the milk.

to lazy to go into more details

In the USA, at least, creamy cottage cheese is generally made by first making dry curd cottage cheese made from skim milk and then adding in a bit of cream or a mixture of cream and milk.

[JohnJohn]

I have some calf liquid, 1:10.000; goat paste, 1:10.000; calf powder: 1:100.000 rennet for sell, all imported from Italy. Pm me if interested.

[gingerandtabby]

Tnx all for your observations, experiments and advice. All good!

A friend had brought Junket from the US and gave me some. Mission accomplished. Made some mozzarella, too :-)

iancnx: patience, patience :-)

[quidnunc]

Tnx all for your observations, experiments and advice. All good!

A friend had brought Junket from the US and gave me some. Mission accomplished. Made some mozzarella, too :-)

iancnx: patience, patience :-)

I thought junket was a kind of custard made by combining milk and rennet along with sweeteners and flavorings.

[BillyBobThai]

I was at The Hideaway restaurant and cheese mfg., off hwy 108, Hang Dong Rd, and asked about buying rennet. I was told that they do not have any for sale at the moment, but will have some for sale next month when they get a new shipment. Price is, 1,200 baht for 100 grams. Sounds high to me, but what do I know. This is animal rennet so vegans might not want it.

[quidnunc]

I was at The Hideaway restaurant and cheese mfg., off hwy 108, Hang Dong Rd, and asked about buying rennet. I was told that they do not have any for sale at the moment, but will have some for sale next month when they get a new shipment. Price is, 1,200 baht for 100 grams. Sounds high to me, but what do I know. This is animal rennet so vegans might not want it.

Rennet is really potent stuff. Top quality dried powdered rennet can be used in a ratio of 1:100.000. So one gram of dried powdered rennet can set about 100 liters of milk.

[luther]

I was at The Hideaway restaurant and cheese mfg., off hwy 108, Hang Dong Rd, and asked about buying rennet. I was told that they do not have any for sale at the moment, but will have some for sale next month when they get a new shipment. Price is, 1,200 baht for 100 grams. Sounds high to me, but what do I know. This is animal rennet so vegans might not want it.

Not so expensive. An ounce of powdered rennet in the US is 20 dollars, an ounce being about 28 grams.

[Bernard Flint]

3 Posts removed on a subject called rennet, What is it with you people????

ANyway to the O P, if you use facebook, and/or google this cheese making operation in Pattaya may tell you where he gets his from. i have a feeling it is China but ask him. i think you can send email from his website too.The owner is named Nick.

[BillyBobThai]

Yesterday I bought a 830ml bottle of cultured butter milk from The Hideaway and mixed it with 6 litre of raw milk in a large plastic pail. It stayed in my air conditioned room all night. This morning, the bottom half was whey and the top was a real thick solid mass. I stirred it all back together so it was one, and poured it in bottles and put in the freezer. Smelled great, will use to make biscuits and bread. Soak your chicken in butter milk over night before making fried chicken.

[quidnunc]

Yesterday I bought a 830ml bottle of cultured butter milk from The Hideaway and mixed it with 6 litre of raw milk in a large plastic pail. It stayed in my air conditioned room all night. This morning, the bottom half was whey and the top was a real thick solid mass. I stirred it all back together so it was one, and poured it in bottles and put in the freezer. Smelled great, will use to make biscuits and bread. Soak your chicken in butter milk over night before making fried chicken.

I guess what you've made is a sort of kind of yogurt. What recipes call for this? Just curious.

[masuk]

Im sorry but you do need a bacteria to make cottage cheese. If you just add vinegar that doesn't make cottage cheese. Please you can be a wiki guru if you want but I have been making cheese for over 30 years. My family owns a dairy in the US. But go on be a google wiki guru all that you want

I guess I have to bring out the big gun: the USFDA (United States Food & Drug Administration). Here's the relevant portion:

((1) One or more of the dairy ingredients specified in paragraph ((2) of this section is pasteurized; calcium chloride may be added in a quantity of not more than 0.02 percent (calculated as anhydrous calcium chloride) of the weight of the mix; thereafter one of the following methods is employed:

(i) Harmless lactic-acid-producing bacteria, with or without rennet and/or other safe and suitable milk-clotting enzyme that produces equivalent curd formation, are added and it is held until it becomes coagulated. The coagulated mass may be cut; it may be warmed; it may be stirred; it is then drained. The curd may be washed with water and further drained; it may be pressed, chilled, worked, seasoned with salt; or

(ii) Food grade phosphoric acid, lactic acid, citric acid, or hydrochloric acid, with or without rennet and/or other safe and suitable milk-clotting enzyme that produces equivalent curd formation, is added in such amount as to reach a pH of between 4.5 and 4.7; coagulation to a firm curd is achieved while heating to a maximum of 120 deg. F without agitation during a continuous process. The coagulated mass may be cut; it may be warmed; it may be stirred; it is then drained. The curd is washed with water, stirred, and further drained. It may be pressed, chilled, worked, seasoned with salt.

:In other words, you don't need bacteria to make cottage cheese.

For those of you who, like me, don't have a life and might want the full text here's the link: http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.129

For further info on creamed cottage cheese here's another link: http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.128

When I bought my yoghurt making kit in Australia to use here, it also came with a small bottle of calcium chloride.

This is used when I make Greek yoghurt, and the milk is full cream pasteurised which I buy at the Thai Danish dairy opposite Chiang Mai Zoo.

The various yoghurt and cheese cultures are in powder form, and they also supply cheese making cultures.

I also bought my Dairy thermometer from them (essential) and kefir culture.

For further reading ( a lot!) try this:

http://www.greenlivingaustralia.com.au/

[zeichen]

"I guess what you've made is a sort of kind of yogurt. What recipes call for this? Just curious."

Proving yourself to be such a cheesemaking expert. Mesophilic and thermophilic cultures are different and one who claims to know so much would know that buttermilk is the same mesophilic culture used to make cottage cheese. Yogurt is thermophilic culture. Hence the recipe you linked that didn't "use culture" as you claim but had buttermilk as an ingredient which is the bacteria.

Calcium chloride is added to milk that has been pasteurized. You don't need to add it to fresh milk.

The USDA link also proves my point and not the wiki warrior. Rennet is not necessary as stated in both sub paragraphs. The primary supporting paragraph states that bacteria is used. The subsequent paragraph in support of using food grade acids is for the lower quality subpar products labeled as "cheese food" in the US.

But since the OP knows even less than wiki gurus, I doubt that any of this actually matters. Junket is not used for making cheese it has less than 1/2 the active powers as real rennet does. If the OP claims to make a mozzarella with just junket and no mesophilic culture, anything that will be shown to him will fall on deaf ears.

Show me one recipe from a professional quality cheese making outfit that doesn't use any form of bacteria and just uses rennet.

Better yet, learn something first hand by actually making some of these crappy internet recipes from non cheese making experts to actual recipes from a certified dairy that uses the right bacterias and the proper fresh milk.

[quidnunc]

"I guess what you've made is a sort of kind of yogurt. What recipes call for this? Just curious."

Proving yourself to be such a cheesemaking expert. Mesophilic and thermophilic cultures are different and one who claims to know so much would know that buttermilk is the same mesophilic culture used to make cottage cheese. Yogurt is thermophilic culture. Hence the recipe you linked that didn't "use culture" as you claim but had buttermilk as an ingredient which is the bacteria.

Calcium chloride is added to milk that has been pasteurized. You don't need to add it to fresh milk.

The USDA link also proves my point and not the wiki warrior. Rennet is not necessary as stated in both sub paragraphs. The primary supporting paragraph states that bacteria is used. The subsequent paragraph in support of using food grade acids is for the lower quality subpar products labeled as "cheese food" in the US.

But since the OP knows even less than wiki gurus, I doubt that any of this actually matters. Junket is not used for making cheese it has less than 1/2 the active powers as real rennet does. If the OP claims to make a mozzarella with just junket and no mesophilic culture, anything that will be shown to him will fall on deaf ears.

Show me one recipe from a professional quality cheese making outfit that doesn't use any form of bacteria and just uses rennet.

Better yet, learn something first hand by actually making some of these crappy internet recipes from non cheese making experts to actual recipes from a certified dairy that uses the right bacterias and the proper fresh milk.

Much of what you've written now contradicts what you have written earlier on this very thread. Glad to see that I've assisted in your enlightenment. May you go forth and make ever better cheese!

[zeichen]

apparently you cannot read. How many batches of cheese have you made with any of the non recipes that you have linked? How many batches of cheese have you ever made in your life? 0, but keep on keeping on wiki warrior.