Making rennet

The key ingredient to making cheese is rennet. This triggers the fats in the milk to bind together as curds, and the rest of the liquid runs off as whey. Whilst you can buy ready-made commercial rennet in liquid or powder form, in Egypt, rural women prefer to use natural rennet from the curds found in a calf’s stomach.

Current language
English
Need a language?
If you would like this video translated into other languages, please contact kevin@accessagriculture.org
Uploaded
4 years ago
Duration
7:39
Produced by
Nawaya