Liquid Thistle Rennet
Description
This liquid thistle rennet is a NON-GMO, 100% flower extract rennet, made in the USA from thistle (Cynara cardunculus). Thistle rennet is commonly used in Spain and Portugal to make small scale, artisanal cheese with sheep and goat milk including Ibores.
Details
Ingredients
- Water
- Enzymes
- Sodium chloride
- Sodium benzoate
Storage
Store in the refrigerator
Yield
1/2 - 1 teaspoon will set 1 gallon of milk in approximately 2 1/2 - 3 hours
Kosher Info
- 1 kg | Kosher (Kof-K) and Halal (IFANCA) certificate available upon request
- 2 oz | Packaged without Kosher or Halal supervision
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
Add approximately 1/2 - 1 tsp to 1 gallon of milk, at the same time as the culture, and stir thoroughly, this liquid rennet needs to be stirred longer than other varieties.
Allow to set for 2 1/2 - 3 hours, to achieve a firm curd. If the final cheese has a bitter taste, use slightly less rennet on the next batch.
Note: The amount will vary on the condition of your milk, season and type of cheese you are making.
Cheese Making Bundle
Liquid Thistle Rennet
Item# R8-2oz
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BrazilI always wanted to make a cheese at least close to the famous, creamy, Portuguese cheese: "queijo da serra", but I've never got the thistle rennet. Even in Portugal I found only the thistle flower, but it could not be imported to Brazil because of sanitary protection. But now, thanks to New England Cheesemaking, I'm finaly able to try to reproduce one of finest cheeses.
I never used liquid thistle rennet, this rennet makes the cheese so much more creamer and taster. Love this product so happy to use it
I used this rennet to make my last batch of mozzarella because Jim said that thistle cheese develops complex flavors as it ages. My cheese did not set in the usual hour. At this point it was still just milk. I had to wait 2 hours to develop soft curds, but because of a time crunch, I moved on to cutting the curd. This may have been my fault, because I made my mozzarella using my regular recipe, only substituting the thistle rennet for the regular animal rennet that I use, although I did use Jim's recommended 6 mL's. I may have also failed to stir the rennet in thoroughly enough. In the end the cheese still stretched beautifully. Unfortunately I have no idea how the flavor changes over time because the cheese was used within 2 days.
I am actually new to Cheese Making but have done the simple one of using vinegar which is awsome and easy but you get a hint of vingar in your curd this Thisle you don't taste at all and I think I actually added a bit more than needed my curds were sweet and yummy no odd flavor. I haven't tried any other rennet yet but I am very pleased with the Thistle
I used 1/2 tsp. plus 4 drops of thistle rennet in 1 gal. of goat milk. It made 20 oz. of wonderful smooth creamy, lemony fromage blanc.