Fowl or Gallino Rennet for cheese making

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. Read more from a part one of this journey

So here was my first attempt, I poured my very hot water on the dried salted gizzard skin (note, it does not smell that great when the hot water hits it)I let it sit for six hours before straining it for use. I used three pints of whole milk, I heated it, added my culture, and then the gizzard water rennet, I got alot of good size curds on the top of the milk much more quickly then I expected, now it was a waiting game, it said to wait two to three hours in most of the recipes I could find.

This made a much firmer cheese curd then I expected given what I had read, however it didn’t turn all the milk (I will make Riccotta next with what is leftover).

I did get a good amount of cheese, just not as much I felt I should have, I was able to make one soft white cheese ball for cooking use, and one herbed/spiced soft cheese log.

The basic soft white cheese it made was smooth with a nice silky texture, I would like to play around with cultures to see how it effects flavour, this would work wonderful in many different pasta dishes.

The cheese log blended wonderfully and will sit in the fridge for a while allowing the flavors to meld,.

So while I would like to do some tweeks, play with heat temps, figure out what cultures work best, overall this was for sure a success!

This is a Homestead Barn Blog Hop Post

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6 Responses to Fowl or Gallino Rennet for cheese making

  1. Brenda J. Elliott says:

    I left this comment for you at The Survivalist blog:

    I was a little slow to connect the dots but the inner lining of the chicken gizzard is actually well-known in Chinese herbology. It is called Ji Nei Jin.

    It is used to treat kidney stones, gallstones, and bladder stones. “Research shows that gastric hormone, keratin and amino acids in the membrane help increase gastric acid secretion, thus improving digestion.

    “The membrane is usually processed by drying, frying and grinding.”

    I suspect it would take very little powder to accomplish what you need it to do but would require some trial and error.

    You can buy it bulk by the gram (approximately 500 grams to the pound) from this supplier, who sells it for $0.14 per gram.

    This supplier sells it in 100 gram bottles for $23.60.–Ji-Nei-Jin–100-gms_p_4908.html

    • So cool! Thanks for the extra info and the links, It has not yet come in from the other site but I am sure it will soon enough.. Ya a little trial and error but I can see even from today’s cheese making that it won’t take that much work to figure out how to improve on it.

  2. That is absolutely fabulous news for homesteaders (and wannebe homesteaders) who are unlikely to have freshly slaughtered calf stomachs around!

    Does it matter how much water you put on the rennet?

    • Not sure, none of the recipes from the old books said how much, I used half a cup of water to my two dried salted extra large duck gizzard lines, I am going to try different kinds of fowls lining to see if some are better then others.

      While I am not likely to have a freshly slaughtered calf stomachs, I do typically have at least one lamb and I am going to see if I can clean, dry and try the lamb rennet, from what I have read the lamb rennet is the best choice for the sheep milk, as they are “match” so to speak.

      Still it would take little to no time during bird butchering to take the skins off, give them a scrub, salt and dry for future use.

  3. Prem says:

    Hi! Would be very grateful if you tell me the ratio of milk to the gallino rennet and also if it can be used for all kinds of cheese

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