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Ecstatic! I finally found a reliable rennet to make my queso fresco, just like my mom and I used to when I was growing up overseas. It surely beats Junket tablets, because the rennet imparts more stability to the dairy molecules. Now, I need to try ageing the queso, but that doesn't have a chance because we eat it as it's finished. I make it with fresh, unpasteurized A1, A2, goat milk, or a combination thereof, obtained from our farmer neighbors in the Vale, NC area. The final product is raw, with ALL of the bacteria benefits, because the milk is never heated above 100º F. I figured this out myself, before I read about heat in cheesemaking, when I found out that the temperature of a cow is 105º F. BTW, all my know-how is in my mind, from watching my mom and later working with her in the kitchen, before all these books or media on the subject came about. A lot of eyeballing, feel, and instinct goes into it. I also render traditional Ricotta from the remaining whey, and the leftover product goes into cooking, the compost or garden. We only consume raw cheeses and I started making queso fresco again when Trader Joe's stopped carrying a domestic raw cheddar that was our thing. As it is right now, raw cheeses are difficult to find in the US because of food regulations. What's the point of eating empty calories w/o the benefit of bacteria for the gut? French raw cheeses like Comté, Gruyère, Roquefort and Bleu; Italian Gorgonzola, Parmesano Reggiano and Romano (in the block); and Swiss Emmenthal and Gruyère are also sold at TJ's but queso fresco is the workhorse we grew up with. I have frozen it and shipped it as b-day presents, along with other fermented goodies to family members, and it is a coveted treat (if I say so myself).
We are so glad you have found our Liquid Animal Rennet so reliable and have a product that will help you make cheese for years to come!
Excellent product. After several failed attempts, my goat cheese turned out perfect using this product.
Liquid Animal Rennet
been buying rennet from cultures for health constantly for the past 3 years, either this animal rennet or the organic vegetable rennet, and they both never failed me, I highly recommend them to all my cheese making friends.
Worked like a champ!