Quote:
Originally Posted by kwilkinson 
This is the rennet my pops uses. http://www.cheesemaking.com/store/p/...net-2-oz-.html
He says for the casual cheesemaker, it's practically a lifetime supply.
Also a good book I picked up a while back that is in communion with this thread is Wild Fermentation.
It goes through so much info on preserving/fermented food. Vegetable ferments (kimchi, etc), bean ferments (soy sauce), Dairy and vegan ferments, bread and pancakes, fermented grain porridges and beverages, wines (including mead cider and ginger beer), beers, and vinegars. It is an awesome book.
He says for the casual cheesemaker, it's practically a lifetime supply.
Also a good book I picked up a while back that is in communion with this thread is Wild Fermentation.
It goes through so much info on preserving/fermented food. Vegetable ferments (kimchi, etc), bean ferments (soy sauce), Dairy and vegan ferments, bread and pancakes, fermented grain porridges and beverages, wines (including mead cider and ginger beer), beers, and vinegars. It is an awesome book.
Awesome. Thanks for the info.
