By now you have most likely figured out that I like to try things in book and see if they work, I also am huge on finding and learning ways to use everything that the farm produces and to reduce my need to go off-farm and buy to do so. Rennet at the moment is something that I do buy and I would like to find ways to get around this if I needed to..
So in a book I have on simple living skills, it has this advice..
“Take a giblet from a fowl next time you butcher, slit it around, remove the bits of gravel and grain, peel the skin off of it, Wash the skin well, rub with salt and rinse and hang up to dry and use the same as calf rennet.
Take a peice of the rennet, pour some boiling water over it and leave it for at least six hours, then use the water to turn the milk, it will take about two or three hours to curd up”
Another books says to pound or grind up the dried giblet before adding the boiling water..
Traditionally the linings, of whatever type, were salted and dried, which allowed them to retain their effect for several months
So far I have peel and clean the Giblet or depending on where you live, Gizzard lining, dried it, ground it, and will soon be trying to see if it will indeed work with the milk.
Do you see the issue? No where does it say how much to use with how much milk.. its a guessing game and when you are taking the time to make cheese, you don’t want to have it go wrong, and if you use to much rennet, you can ruin the cheese just as easily as if you don’t use enough..
Google is an amazing thing, but you have to have the right key’s words, I was able to find the same basic’s as above a couple times but no details, then I found it, in a 1852 cookbook , they gave a part on using rennet for cheesemaking and said in a nut shell, “gallino” means Fowl Rennet cheese in Italy.. JACKPOT.
I have recipe, its basic, but its 2 dried gizzards to 3 pints of fresh warm milk.. Take your clean dried salted gizzard membrenes(not the meat part, just the dried lining), pour hot water on it, let sit (they seem to flex between four to eight hours) and then heat milk, add and follow all other normal cheese making, says it give a wonderful soft curd compared to calf or lamb rennet.
Now to see if it will indeed work, watch for part 2 coming soon.