but you will eat cheese which requires heating of milk and then the addition of rennet which is
rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of young, nursing calves as part of livestock butchering. These stomachs are a byproduct of veal production.[3] Rennet extracted from older calves (grass-fed or grain-fed) contains less or no chymosin, but a high level of pepsin and can only be used for special types of milk and cheeses. As each ruminant produces a special kind of rennet to digest the milk of its own species, milk-specific rennets are available, such as kid goat rennet for goat's milk and lamb rennet for sheep's milk.[4]
Traditional method
[edit]Dried and cleaned stomachs of young calves are sliced into small pieces and then put into salt water or whey, together with some vinegar or wine to lower the pH of the solution. After some time (overnight or several days), the solution is filtered. The crude rennet that remains in the filtered solution can then be used to coagulate milk. About 1 gram of this solution can normally coagulate 2 to 4 litres of milk.[5]
