Rennet: how does it work, where does it come from?

January 17, 2012

Here is an excellent article from the latest issue of Culture Magazine where they examine rennet’s role in cheesemaking.

http://culturecheesemag.com/cheese_iq/winter_2011/rennets_role

Check it out!

This entry was posted on January 17, 2012 at 9:16 PM and is filed under coagulation, cow milk, Culture, Culture Magazine, curds, enzyme, fun, magic, microbial enzyme, Milk, rennet.