LGC 029 – Rennet and Lipase

So where do rennet and lipase come from and how are they sourced?  I think you may be surprised at the answer.

During this episode, I cover the types of rennet and lipase, and how they are manufactured for cheese making.  Yes, before you ask, there is a vegetarian option for both enzymes!

As there were no voicemails this week, which by the way you can leave any home cheese making questions for me to answer during the show; https://www.speakpipe.com/Gavin_Webber, I went straight into the email questions.

Listener questions were about natural rind vs waxing, environmental benefits of home cheese making, brine too salty in feta recipe, differences in chevre texture, and blue cheese ageing.

I mention the following links during the show;

Brine, how to calculate the desired percentage of salt
Whole milk Ricotta recipe
The Greening of Gavin – my sustainable living in the suburbs blog and,
The Greening of Gavin podcast – a weekly show about all things sustainable living in the ‘burbs

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So, until next time curd nerds, remember to Keep Calm and Make Cheese!