When making homemade cheese, what is RENNET and what is CULTURE?

Question

What are these ingredients and where can you get them from?

Does anyone know how to make goat cheese with them?

Answer 1

rennet is an enzyme

culture is a bacteria

you can usually find them at health food stores

Answer 2

Rennet is the inner lining of a baby calves stomach.

They slaughter the cow and tear out its stomach then procede to skim off the lining of it's stomach.

You have that lining too... its the one that prevents all the acid stuff that disolves your food from disolving the lining of your stomach.

Apparently the rennet helps in fermentation of the cheese.

i use vegren. from wholefoods.

its vegetarian rennet and a humane way to eat cheese.

enzymes are pretty much the same thing from bacteria.

Answer 3

OK, I don't know the exact amounts because many people use different quantities to produce different textures and flavors of cheeses. However, the basic ingredients are milk, Rennet (as you said) and sometimes vinegar. I've made cottage cheese before and you start by adding rennet to the milk. Rennet is found in the guts of small mammals, it helps to solidify the milk so it can sit in the gut and be digested. This means that the rennet solidifies the milk and it curds into what looks like soggy cottage cheese. If this happens in a warm bath, it can make more cheese, faster (like it is in an actual stomach.) Vinegar is usually just added to give it a nice flavour and make it the right pH. A farm should supply you, or tell you of a supplier of rennit. I'm not too sure what cultures have to do with it if I'm honest... Happy cheese making!!  

Answer 4

I have made several kinds of cheese. I had to order rennet ( coagulates the milk) because the kind at the grocery store just didn't work. I use non ultra pasteurized whole milk. I don't have access to a goat. There are lots of web sites that will help you.  

Answer 5

http://education.yahoo.com/reference/dic...

I don't have a good definition for culture

but they make the milk curdle or become a solid,,

some just use lemon juice

eliminate the water ( whey) and presto cheese

this might help if you are serious

http://biology.clc.uc.edu/fankhauser/Che...

Answer 6

Rennet is a cows stomach enzyme.

i dont know what culture is.