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Calf Rennet Steeped from Dried Stomach
Traditional rennet is steeped from the stomachs of young calves. The dried, cleaned stomach is sliced, soaked in salt water with a little vinegar for a night to several days, and strained. The liquid curdles milk for cheese. Test each batch, as the strength varies.
The picture: our diagram, slices soaking, straining and the bottled rennet.
初学者
A few days
说明
1
1
Slice the stomach
Slice the stomach
Cut the dried, cleaned stomach into small pieces on a clean board.
此步骤所需材料：
小牛胃（干制）1 个所需工具：
菜刀
砧板2
2
Steep
Steep
Dissolve salt in water in a jar, add a little wine vinegar, put in the pieces and cover. Leave it in a cool place for one to several days, shaking it now and then.
此步骤所需材料：
水1 升
盐50 克
葡萄酒醋0.05 升所需工具：
玻璃罐
等臂天平3
3
Strain and bottle
Strain and bottle
Strain the liquid through cloth into a stoppered bottle. Keep it cool and label it with the date.
所需工具：
干酪布
带颈玻璃漏斗
带塞玻璃瓶4
4
Test the strength
Test the strength
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