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Super interesting! Thank you for sharing. I don't really know much about cheesemaking but I assume the rennet would be the limiting factor. So it'd be eaten rar
by contrarian1234 3y ago
Super interesting! Thank you for sharing. I don't really know much about cheesemaking but I assume the rennet would be the limiting factor. So it'd be eaten rarely.. maybe as often as meat products? That'd be my completely uneducated guess
- SideburnsOfDoom 3y agoI have also never made cheese, just looked at the recipe, but my understanding is that with rennet, a little goes a long way. The ingredient that gave me pause was the milk: i.e. start with 10 litres whole milk for a small batch of cheese. That's a bulk quantity of milk! I don't' live on a diary farm. But if you do, I suppose that's everyday.