Posted by: hearttohearthcookery | June 26, 2011

Rennet Stomach-Step Two

Washing the stomach

My first blog on processing a rennet stomach for cheesemaking is titled Behind Any Good Cheese is a Rennet Stomach.  The washing of the stomach to remove all the salt is the next step.  This requires several changes of water until the water has a clearer or non-salty appearance.  More to come.

 
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Posted in cheese, cheesemaking, culinary history, rennet stomach | Tags: , , , , , , ,

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