Pirates open now

[RStar]

Originally Posted by BarTopDancer

(I gave up beef, chicken and pork about a year and a half ago, seafood about 6 months ago and animal rennet about 3 months ago [after I discovered what it was]).

I've heard this before, but didn't know what it was. So hear it is: The most common source of rennet is the abomasum (fourth stomach) of slaughtered, milk-fed new-born cow calves or other young ruminants such as camels or goats. Traditionally rennet was prepared by washing and salting the stomachs of animals shortly after slaughter. The rennet was then hung up and dried until needed.

I'm making cheese from Kefir right now. It'a a natural form of bacteria and other enzymes that has been used for thousands of years that is Rennet free. A little like yogurt, and helps your digestion even more!
Kefir Info

Also, one reason I've been out of the loop lately is that I ruptured two discs in my neck and had surgery on May 22nd. I had the discs removed and bone fusion. So unfortunatly I won't be able to go on Pirates for a while more. But I'm looking forward to it!!

~Bob

[tracilicious]

Originally Posted by RStar

I'm making cheese from Kefir right now. It'a a natural form of bacteria and other enzymes that has been used for thousands of years that is Rennet free. A little like yogurt, and helps your digestion even more!
Kefir Info

Kefir rocks. You and me, I think we'll get along just fine. As long as you know it's pronounced ke-fear and not keefer.

[RStar]

Originally Posted by tracilicious

As long as you know it's pronounced ke-fear and not keefer.

Yup, but only because Dom has a wave file on his site to listen to with him saying the word. At first I had no clue! All I know is it's not reefer!

So I assume the rennetless (which I want to call relentless ) cheeses are made with the vegetable or yeast enzymes?

Sorry, I think we should start another thread for this.

~Bob