Types of Coagulants for Cheesemaking

Types of Coagulants for Cheesemaking
Add to Favorites By Vicki Dunaway Despite sustained efforts to find replacements, most cheesemakers still regard animal rennet as the gold standard. War, competing uses for abomasa, and the rise of vegetarian/vegan/animal rights issues have all spurred research and development on alternate coagulants. Some efforts have been more successful than others. During his cheesemaking adventures, Kosikowski found a very unusual response to the vegetarian dilemma in India, where calf slaughter is prohibited: they (scientists, I presume) have tried boring a hole (fistula) in the side of live calves and extracting excreted rennet at feeding time.[i] Seems a bit desperate to me, but illustrates the high value of calf rennet. Plant-based Coagulants Coagulating substances obtained from plants were probably the earliest alternative “rennets” and are what you would call true vegetable rennets. There’s a surprisingly long list of plant-based coagulants available, including: Achillea millefolium: Yarrow Ananas sativa: Pineapple Articum minus: Burdock

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