[Cheese] how to make rennet

[Peter Næslund Møller]

  Hi.. I am new here ( will post an intro later on )..

  It may be helpful if you know the name of the enzyme in rennet.. The name you are looking for is Chymosin..

  The rennet we use at the dayjob is manufactured to our specifications, but we do use some commercially available products, that you should be able to source in China..
  One of these is Hannilase, available from Christian Hansen..

  You might want to email either Christian Hansen or Danisco for suggestions for local sources of rennet.. 

  http://www.chr-hansen.com/ 
  http://www.danisco.com

  Both of these companies have a presence in China and are usually generous when it comes to samples..

  /peter
    ----- Original Message ----- 
    From: Walt 
    To: cheese at hbd.org 
    Sent: Sunday, February 18, 2007 10:40 AM
    Subject: [Cheese] how to make rennet


    Can anyone tell me how to make rennet?

    I am currently living in China and I cannot find it here. I know they must have it somewhere, but I don't even know the Chinese word for it. 

    They don't eat a lot of cheese here and the imported varieties are very expensive.

    Thanks for all the help,
    B



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