Amazing!! Thanks to your work, I have been butchering goat kids at 7-10 days old for the past couple years and making my own rennet. I've never purchased it! You're doing incredible research, and it has definitely shaped me as a farmer and will hopefully impact my children and local community as I share what I learn from you and using these practices.
Thank you, thank you, thank you, for describing this rennet making process step by step so we can understand and do it! ….By the way, incubating at home, you can hold a steady temperature steady using a Sous Vide in an outer water pot. … The teachers from France who taught Comte and other Alpine cheeses, at VIAC in 2010, told about making this whey/stomach rennnet, but I did not understand how to actually put it into practice.
Amazing!! Thanks to your work, I have been butchering goat kids at 7-10 days old for the past couple years and making my own rennet. I've never purchased it! You're doing incredible research, and it has definitely shaped me as a farmer and will hopefully impact my children and local community as I share what I learn from you and using these practices.
I applaud your work in showing people that we are all alive at the expense of something else. The opposite of 'life' is 'entropy ' not 'death'.
Thank you, thank you, thank you, for describing this rennet making process step by step so we can understand and do it! ….By the way, incubating at home, you can hold a steady temperature steady using a Sous Vide in an outer water pot. … The teachers from France who taught Comte and other Alpine cheeses, at VIAC in 2010, told about making this whey/stomach rennnet, but I did not understand how to actually put it into practice.
Generous of Jasper Hill to share their methods so freely.