Rennet legal? for making DCCC

[Guest guest]

Hi again,

I wonder if anyone know if rennet is legal. I mean the thing taken

from calves (cow-baby) and that you need for making cheese from milk

(DCCC). And if so, can this " rennet " be taken from goat babies as well?

What remains in the DCCC?

-almost no lactose (enough little?)?

-casein?

-the used rennet?

I've realised that this cheese is made in large quantities in the

northern part of my country, and I've made it several times myself.

You put it in the coffe, long tradition and really yummy.

Much easier than dripping the preacious yoghurt!

But do I get it legal?

I'd be very glad to get you advice,

Lotta, with daughter 5 years, ASD and son 3 years. both SCD nov 2006

[Guest guest]

>

> Hi again,

>

> I wonder if anyone know if rennet is legal. I mean the thing taken

> from calves (cow-baby) and that you need for making cheese from milk

> (DCCC). And if so, can this " rennet " be taken from goat babies as well?

> What remains in the DCCC?

> -almost no lactose (enough little?)?

> -casein?

> -the used rennet?

Repost:

Re: Rennet???

Rennet is most commonly made from a mold, or genetically modified

bacteria to produce the rennet, which is actually just enzymes. Real

cow's rennet would be used in more expensive cheese, whereas lower

quality uses either the rennet produced from mold or the GM stuff,

also called chymosin.

I'm trying to experiment with making cheeses, but only if my brother

will fix his sterilizing equipment so I can use the milk.....

Sue

[Guest guest]

Hi Lotta,

<<I wonder if anyone know if rennet is legal. I mean the thing taken

> from calves (cow-baby) and that you need for making cheese from milk

> (DCCC). And if so, can this " rennet " be taken from goat babies as

well?>>

Rennet is legal.

<< What remains in the DCCC?

> -almost no lactose (enough little?)?>>

Your DCCC should have '0' carbohydrates; this indicates no lactose.

<<-casein?>>

Yes, it will have casein.

> -the used rennet?

>

<<I've realised that this cheese is made in large quantities in the

> northern part of my country, and I've made it several times myself.

> You put it in the coffe, long tradition and really yummy.

> Much easier than dripping the preacious yoghurt!

> But do I get it legal?>>

There are different recipes for making DCCC, some are more concerned

with creating the curd and have residual lactose.. I believe Elaine

(many years ago) said if we wanted to make it ourselves it require a

bacterial culture and rennet. She posted a recipe years ago but I

can't find my copy of it. Maybe Carol or Gay has a copy. A scanned

version was posted on a website but... I think it was removed.

Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs,

mom of Em and Dan