Notices

1. Ekaitz Zárraga 👹 (ekaitz_zarraga@mastodon.social)'s status on Wednesday, 13-Sep-2023 22:50:46 CEST Ekaitz Zárraga 👹

   • Oscoder

   @oscoder No.
   I didn't mean additives.

   You can use chemically produced products to make cheese. That's the way most of the cheeses in the world are made.

   I did it using naturally produced ingredients.

   • Ekaitz Zárraga 👹 (ekaitz_zarraga@mastodon.social)'s status on Wednesday, 13-Sep-2023 22:54:47 CEST Ekaitz Zárraga 👹

     in reply to

     • Oscoder

     @oscoder They are not additives but an integral part of the cheese making process: the rennet and the bacteria.

   • editora (editora@mastodon.social)'s status on Wednesday, 13-Sep-2023 23:05:34 CEST editora

     in reply to

     • Oscoder

     @ekaitz_zarraga So «rennet» is «cuajo», isn't it? And what do you use as rennet? @oscoder

   • Ekaitz Zárraga 👹 (ekaitz_zarraga@mastodon.social)'s status on Wednesday, 13-Sep-2023 23:08:11 CEST Ekaitz Zárraga 👹

     in reply to

     • editora
     • Oscoder

     @editora @oscoder Yup cuajo.

     You have to understand how the cheese works to understand this properly. Rennet is basically pepsin, which is an acid substance in the stomach. Why is that? Because mammals make cheese in their stomach when they are babies, when they drink their mother's milk.

     So, what to use as rennet? The same thing our ancestors did: the stomach of baby mammals (the one they have for that). It's called "Cuajar" in spanish.

     Nowadays the pepsin is normally produced chemically.

   • Ekaitz Zárraga 👹 (ekaitz_zarraga@mastodon.social)'s status on Wednesday, 13-Sep-2023 23:10:23 CEST Ekaitz Zárraga 👹

     in reply to

     • editora
     • Oscoder

     @editora @oscoder The traditional way is to preserve those Cuajares, drying them and salting them. Then re-hydrate them and use them in the pot.

     I used storebought rennet that is those dried Cuajares in powder.

   • editora (editora@mastodon.social)'s status on Wednesday, 13-Sep-2023 23:10:40 CEST editora

     in reply to

     • Oscoder

     @ekaitz_zarraga Yeah, I know all that, "la Antonina" uses rennet from her baby mamals, but I was wondering if you have a baby animal at home... @oscoder

   • editora (editora@mastodon.social)'s status on Wednesday, 13-Sep-2023 23:11:12 CEST editora

     in reply to

     • Oscoder

     @ekaitz_zarraga Ahhhh... Ok, that answer my last toot XD @oscoder

   • Ekaitz Zárraga 👹 (ekaitz_zarraga@mastodon.social)'s status on Wednesday, 13-Sep-2023 23:36:29 CEST Ekaitz Zárraga 👹

     in reply to

     • editora
     • Oscoder

     @editora @oscoder But it also gives an interesting insight => all milk exists to become cheese. Inside a body or outside of it.