What is it?
Rennet is an enzyme essential to cheesemaking. It sets, or curdles, the milk so that the curds separate out from the whey. Traditionally, rennet comes from the stomach of a calf, lamb, or goat, but today there are vegetarian versions available. All have the same coagulating ability
How to choose:
How to store:
Rennet must be kept refrigerated or it will lose its potency.
Nothing compares to the fresh taste of homemade feta. Traditionally made with sheep's milk, this Greek cheese is equally delicious when made from store-bought cow's milk. What gives it the…