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Where can I buy rennet and how quickly does it work?

 
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JB



Joined: 08 Jun 2005
Posts: 7745
Location: 91 N
PostPosted: Fri May 20, 16 6:57 pm    Post subject: Where can I buy rennet and how quickly does it work?  Reply with quote    

Pretty much as it says in the subject, Where can I buy rennet and how quickly does it work? but a bit of context might help.

I'm giving some students a lesson on uses of enzymes and showing rennet in milk would b a good example if it can produce a visible effect within 30 minutes or so for a classroom demo. It doesn't need to produce a usable cheese in that time just a visible effect. Is that possible? or do I have to get all Blue Peter and say "Here's one I made earlier". And where do I buy rennet, preferable animal rennet and not vegetarian.

pollyanna



Joined: 03 Nov 2012
Posts: 217

PostPosted: Fri May 20, 16 7:20 pm    Post subject: Reply with quote    

On line.

dpack



Joined: 02 Jul 2005
Posts: 32952
Location: yes
PostPosted: Fri May 20, 16 8:31 pm    Post subject: Reply with quote    

timing depends on temp
iirc around 35c will be about right for demonstration purposes (over 40c is likely to denature the enzyme) but i dought you will see much effect in a lesson length of time

for making junket or cheese tis usually done cooler to avoid pathogens being happy

in a cool room a junket takes overnight to set

if you disturb the set milk it will break up into curds and whey(as in cheese making) so the blue peter hioime might require a bit of planning

re supply, online is probably your best option as home cheese making isnt common and junket seems to have died out with the victorian cornish iirc it was stocked by a few pre supermarket grocers and some larger chemists shops as late as the early 1970's.a local cheese maker might be able to help.

slight overkill for one lesson but they do stock natural rennet and it will keep reasonably well in a fridge.

having looked online ,since when was cheese vegetarian? but i spose vegetable rennet still curdles milk.

Tavascarow



Joined: 06 Aug 2006
Posts: 8404
Location: South Cornwall
PostPosted: Sat May 21, 16 12:09 am    Post subject: Reply with quote    

My Mum made junket up to the late 1960s.
I hated it.
She certainly wasn't Victorian.

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34886
Location: Devon
PostPosted: Sat May 21, 16 12:44 am    Post subject: Reply with quote    

Many of the shops here in Devon sell it. It takes a couple of hours or so to set depending on temperature. You will get an observable, though not measurable result in 1/2 hour, especially if you use a water bath or something.

Shall I post you some?

tahir



Joined: 28 Oct 2004
Posts: 43934
Location: Essex
PostPosted: Sat May 21, 16 6:46 am    Post subject: Reply with quote    

Liver in hydrogen peroxide is much quicker and more spectacular

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34886
Location: Devon
PostPosted: Sat May 21, 16 9:02 am    Post subject: Reply with quote    

tahir wrote:
Liver in hydrogen peroxide is much quicker and more spectacular


True. And you can poke a glowing splint in the bubbles to make it relight in the oxygen.

dpack



Joined: 02 Jul 2005
Posts: 32952
Location: yes
PostPosted: Sat May 21, 16 9:43 am    Post subject: Reply with quote    

Jamanda wrote:
Many of the shops here in Devon sell it. It takes a couple of hours or so to set depending on temperature. You will get an observable, though not measurable result in 1/2 hour, especially if you use a water bath or something.

Shall I post you some?


a thought on timings if you start with milk at 35c in two thermos flasks (artificial calf tummies),dose one with rennet a bit before the lesson and compare the two during the lesson it removes the need for a waterbath (and setting it up which always took me a while to get it stable on temp) and the poss it wont have set enough to notice

Jam Lady



Joined: 28 Dec 2006
Posts: 1704
Location: New Jersey, USA
PostPosted: Sat May 21, 16 5:41 pm    Post subject: Reply with quote    

I think the rennet for junket and the rennet for making cheese are two different things.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41702
Location: North Devon
PostPosted: Sat May 21, 16 6:33 pm    Post subject: Reply with quote    

The rennet is the same (as in the enzyme), junket rennet quite often has added vanilla though so not best for cheese. Though I suppose if you want to make cheesecake it might be the ticket.

Jam Lady



Joined: 28 Dec 2006
Posts: 1704
Location: New Jersey, USA
PostPosted: Sun May 22, 16 1:55 pm    Post subject: Reply with quote    

Same but different. From a cheese making and supplies store on line:

Can I use junket tablets as a substitute for rennet?
No. Cheese rennet is 80% chymosin and 20% pepsin. Junket is 80% pepsin, so it is much weaker than cheese rennet. Even if you use more of it to compensate for this, there is so much pepsin in junket that it increases protein breakdown to the point where there are problems when the cheese ages. Junket was made for custards. If you read the label, you will see that there are many additives in it. In spite of this, and despite the price of junket (not inexpensive), there are many recipes online for making cheese with junket. We think this originated when supplies were hard to find for home cheese making. Now that they are widely available, there is less reason to use junket.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41702
Location: North Devon
PostPosted: Sun May 22, 16 2:43 pm    Post subject: Reply with quote    

Learn something new every day.

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