Rennet from The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World's Best Cheeses (page 48) by David Asher

  • whole calf

  • EYB Comments

    Recipe calls for a young calf. Can substitute young kid or lamb for calf. Allow 6 months to cure.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe calls for a young calf. Can substitute young kid or lamb for calf. Allow 6 months to cure.

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