[Cheese] how to make rennet

[Scott Walde]

Walt wrote:
> Can anyone tell me how to make rennet?
>
Honestly, you'd probably be best off trying to import some rennet 
powder.  But, if you really want to make it yourself, visit a butcher 
and obtain the fourth stomach from a young calf.  There are a few ways 
to prepare this stomach including drying it out and grinding it into a 
powder, or simply keeping the stomach in a bottle of wine.  The wine 
will become an infusion that can be used to curdle milk.  Of course, you 
will have to experiment with quantities, as you will have no idea how 
strong the infusion is.

I'm not sure what shipping would be like for you, but I have ordered 
Valiren in reasonable quantities from Danlac: 
http://www.danlac.com/store/index.asp?category=3

ttyl
srw