Home Made Rennet.

Horowhenua Chronicle, 26 June 1915, Page 3

Home Made Rennet.

Jas A. Crawford, who hae made cheese in Canada each season tiroin 1807 to 1014, gives the 'following directS&ns for the home preparation of rennet, in "Farm and Dairy":— "The rennet is prepared from the first stomach of the calif," writes Mr Crawford. "The calf should fast 10 hours before being killed. By this time the etomach will be empty of everything and the casing full of gastric juice.' Salt the stomach for a few days and then hang it up to dry. The rennet, however, may be extracted with out drying. "iMafie a good brine of ! boiled water and salt in 'an oak or eartherri vessel. Let it stand until cool. Then put in tlie v -stomach" casings. Let stand and soak at least 16 hours, bwt better, 24 hours before using. I prefer to take the casings out in about 48 hours as afl the gasti-ic juice will be extracted by that time. '. "This is the recipe we used in the early days of oheesemaking in Oxford County, Ontario, the pioneer cheesemaking county of Canada. The recipe was used 'by the majority of cheese'lnakers until about 1880; then we began to get prepared extract of rennet from Germany. I have used other recipes for. preparing rennet, but this one is the best.