Ok. I can find sites where it mentions stinging nettles to use as rennet for cheesemaking. BUT. It doesn't really tell me much more than make a strong infusion in a pint of water. What amount of it do I use for a gallon of milk? And how much stinging nettle do I use for that? I have several ACRES of stinging nettles. At this point, I weed whip them down and the goats eat them after they dry a bit. Thanks everyone! It's nettles for everyone at this point... :haha:
http://www.windward.org/ush/cheese.htm Okay, now tell me how much fig sap to use? I tried it with grocery cow's milk (powdered and cream) last winter and got decent cheese. But trees were dormant and I was just playing. katy
Katy, sorry you have to do this in 2 links..the first is for a dialog about making Riccota cheese using fig sap with information in it (tid bits or hints of information) and the second will take you to the recipe referred to at the end of the page. http://www.abc.net.au/dimensions/dimensions_in_time/Transcripts/s831933.htm http://www.abc.net.au/dimensions/dimensions_in_time/Transcripts/s825892.htm
westbrook, that's the ricotta recipe I found. I modified those directions and made minute quantities of both parmesan and blue cheese. Today I did one more search and came up with a pdf file that might help folks test homemade rennet for strength; it included fig sap directions! Okay, it's buffalo milk but... I can't seem to post the site but it's the 1st that comes up below--or is for me. [ame]http://www.google.com/search?hl=en&ie=UTF-8&q=MANUAL+ON+THE+PRODUCTION+OF+TRADITIONAL+BUFFALO&btnG=Google+Search[/ame] katy
