🧀 Today’s video is all about rennet — that special ingredient that helps turn milk into cheese. I’m using a natural rennet tablet from Walcoren (in Quebec). Rennet comes from the abomasum (the 4th stomach) of a calf. Yes, the calf must have passed away first — you can’t harvest it from a live animal. But in many cases it’s a byproduct (often from the veal industry), so rather than going to waste, it’s being put to work. In this clip, I show the tablet and how I dissolve it in water before addin

🧀 Ever wonder what rennet is and how it works? Gather ‘round the cheese vat, folks. This tiny-but-mighty enzyme blend is what transforms milk into curds—essentially sending it on its whey to become cheese. 🐄 ➡️ 🧀 Let's dive curd-first into: 🔍 What rennet actually is 🌿 Where it comes from (animal, microbial, and plant-based sources) 🔬 The science of how it sets milk 🧰 What to do when curds don’t behave Whether you’re team animal rennet or riding with the microbial crew, understanding this