To Prepare Rennet to Turn the Milk
Ingredients
Directions
Prepare
Remove the stomach from a calf immediately after it is killed.
Clean the stomach thoroughly with salt, removing any curd inside.
Let it drain for a few hours.
Salt and store
Fill the stomach with two handfuls of salt and sew it up, or stretch it on a salted stick.
Alternatively, keep it in wet salt and soak it in fresh water for reuse.
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
- Contains the rennet enzymes that curdle milk, so it is the active ingredient.
- Coarse sea salt
- Draws moisture out of the stomach and preserves it for storage between uses.
The step that matters
Cleaning the stomach thoroughly. Leftover curd or residue left inside can spoil or contaminate the stomach during salting and storage, so removing it fully matters before the stomach is preserved.
“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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