Rennet
Ingredients
Directions
Prepare
Remove the stomach from a freshly killed calf.
Clean the stomach thoroughly inside and out with coarse sea salt.
Allow the stomach to drain for a few hours.
Cure
Sew the stomach closed with two handfuls of coarse sea salt inside.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Calf stomach
- Supplies rennet enzymes that clot milk, which is the source of the curd.
- Coarse sea salt
- Draws out moisture and helps preserve the stomach while it cures.
The step that matters
Cleaning the stomach thoroughly. Residual milk, bacteria or tissue left inside can spoil the stomach during curing and contaminate the rennet. Thorough salting removes these before the stomach is sealed and stored.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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