According
to Wikipedia,
“Rennet
is a
complex of enzymes produced in any mammalian stomach, and is often
used in the production of cheese. Rennet contains many enzymes,
including a proteolytic enzyme (protease) that coagulates the milk,
causing it to separate into solids (curds) and liquid (whey). They
are also very important in the stomach of young mammals as they
digest their mothers' milk.” Junket is still in business, and you
can still prepare any of the recipes in this old brochure. Visit
their website
here.
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