where to buy kosher cheese making rennet

[SPOOGER]

looking for rennet, needed to make cheese. Does it need to be kosher certified, if ya where can it be bought?

[rots5]

looking for rennet, needed to make cheese. Does it need to be kosher certified, if ya where can it be bought?

im more positive it does, bec the whole issue is it can be from fats of the animal which are not kosher - u need vegetable rennet, which is much more commen

[farfallen]

It definitely needs to be kosher. What you need to look for is microbial rennet (as opposed to natural) fairly easy to find kosher.

[koshercurds]

If you are located in the US. You can purchase certified (on the repackaging by Rav Twerski of Wisconsin) at http://www.thecheesemaker.com

If you are located in Israel you can purchase microbial rennet powder from http://www.koshercurds.com

All rennet that is sold in bulk will be kosher, but as soon as it is broken down into smaller packages for resale the kosher certification is void.

Warm regards
Dovid
david@koshercurds.com

[Euclid]

Anyone have a place to buy kosher rennet these days (in retail sizes)?

[Euclid]

Anyone have a place to buy kosher rennet these days (in retail sizes)?

http://getculture.com/ has kosher rennet certified by OK

[moko]

http://getculture.com/ has kosher rennet certified by OK

the key is getting the correct cultures and getting them CY. Not easy to get many cultures CY. You can always do 3 ha'amados but make sure not to kill the cultures.

https://www.getculture.com/Kosher-FAQ.html

[MarkS]

Anyone have a place to buy kosher rennet these days (in retail sizes)?

Lemme guess - making cheese with your lunch milks?

https://www.thekitchn.com/how-to-make-homemade-mozzarella-cooking-lessons-from-the-kitchn-174355

[Euclid]

Lemme guess - making cheese with your lunch milks?

https://www.thekitchn.com/how-to-make-homemade-mozzarella-cooking-lessons-from-the-kitchn-174355

Do you have any more ideas?? I'M DROWNING IN MILK HERE!

[Savingsbeast]

Do you have any more ideas?? I'M DROWNING IN MILK HERE!

+100

I was looking all over the place place for ideas of what to do with tons of milk. I didn't know that there's a thread here on DDF. Looking back, I should have known that there is one.

Regarding cheese making can anyone explain the difference between farmers and cream cheese?

It seems that the fastest and easiest cheese would be bringing milk to a simmer, adding lemon or vinegar to create curds and then just strain out the whey. But is the result farmers or cream cheese? I see the same instructions for both except, that when listed as a cream cheese recipe there's the additional step of blending it.

[aygart]

+100

I was looking all over the place place for ideas of what to do with tons of milk. I didn't know that there's a thread here on DDF. Looking back, I should have known that there is one.

Regarding cheese making can anyone explain the difference between farmers and cream cheese?

It seems that the fastest and easiest cheese would be bringing milk to a simmer, adding lemon or vinegar to create curds and then just strain out the whey. But is the result farmers or cream cheese? I see the same instructions for both except, that when listed as a cream cheese recipe there's the additional step of blending it.

I think you answered your own question.

[Savingsbeast]

I think you answered your own question.

Are you saying that commercially manufactured cream cheese is essentially 'whipped' farmers cheese? Somehow I was expecting there to be more to it.

In that case, whipped cream cheese is really just whipped whipped farmers cheese (that would be a marketing problem indeed).

[Euclid]

+100

I was looking all over the place place for ideas of what to do with tons of milk. I didn't know that there's a thread here on DDF. Looking back, I should have known that there is one.

Regarding cheese making can anyone explain the difference between farmers and cream cheese?

It seems that the fastest and easiest cheese would be bringing milk to a simmer, adding lemon or vinegar to create curds and then just strain out the whey. But is the result farmers or cream cheese? I see the same instructions for both except, that when listed as a cream cheese recipe there's the additional step of blending it.

Yeah it comes out with more of a farmer cheese consistency - dryish and somewhat crumbly. I packed it into a shape and refrigerated it, then cut into cubes and fried ala halloumi cheese; it ends up being a bit creamy on the interior. I've seen it called paneer cheese.

[Savingsbeast]

Do you just throw out the whey or were you able to repurpose it?

Have you tried to make any other cheeses as well?

[Euclid]

Do you just throw out the whey or were you able to repurpose it?

Have you tried to make any other cheeses as well?

Not yet - wheyting on the rennet delivery

[shtank]

Are you saying that commercially manufactured cream cheese is essentially 'whipped' farmers cheese? Somehow I was expecting there to be more to it.

In that case, whipped cream cheese is really just whipped whipped farmers cheese (that would be a marketing problem indeed).

No, they are 2 totally different products. The stuff you can make with just lemon juice (or vinegar or some other acid, for that matter) is like farmer cheese. Cream cheese is different, and it usually has a drop of rennet to firm it up.

[moko]

It seems that the fastest and easiest cheese would be bringing milk to a simmer, adding lemon or vinegar to create curds and then just strain out the whey. But is the result farmers or cream cheese?

the actually ricotta cheese and don't forget salt.
Most cheese requires cultures for flavor, texture,and color.
You can get cultures online as well.

[Euclid]

the actually ricotta cheese and don't forget salt.
Most cheese requires cultures for flavor, texture,and color.
You can get cultures online as well.

Where can you get kosher cultures?

[moko]

Where can you get kosher cultures?

http://getculture.com/ has kosher rennet certified by OK

not CY. Need to triple culture

[chinagel]

+100

I was looking all over the place place for ideas of what to do with tons of milk. I didn't know that there's a thread here on DDF. Looking back, I should have known that there is one.

Regarding cheese making can anyone explain the difference between farmers and cream cheese?

It seems that the fastest and easiest cheese would be bringing milk to a simmer, adding lemon or vinegar to create curds and then just strain out the whey. But is the result farmers or cream cheese? I see the same instructions for both except, that when listed as a cream cheese recipe there's the additional step of blending it.

When doing this in the past, I've found that if the milk is lukewarm when you add the vinegar, the result will be similar to fresh mozzarella. If the milk is close to boiling, it'll be much closer to farmer/cottage cheese.