Rennet

(half gallon) skim milk • Siggi's Plain Skyr • liquid animal rennet • Instant Pot: For heating the milk and incubating the Skyr • Digital thermometer: Absolutely necessary to ensure the safe pasteurization of the milk and the correct incubation temp • Fine mesh strainer and cheesecloth • Large bowl • Whisk

To make the cheese curds: • gallon Full milk, not ultra pasteurized • Juice of one meyer lemon • apple cider vinegar • ” slice of frozen mozarella to substitute rennet • himalayan pink seasalt • To press and stretch the mozarella: • Use 3 pints of leftover wey • icewater to cool and shape the mozarella roll • Put leftover wey in Bokashi fermenter

Pausterized Milk • calcium chloride • Mesophilic Starter Culture • vegetable rennet • salt

milk (must not be ultra pateurized) • citric acid • liquid rennet

milk- whole, 2%, or skim • lemon juice (or vinegar) mixed with 3/4 cup of water • tablet of rennet added to two tablespoons cool water • salt

onion • Sugar • salt • olive oil • Tomatoes • garlic • Aubergine • Parsley • olive oil • Salt • Garlic • Pesto

full fat milk • vinegar • Vegetable rennet • ghee • cheese salt/ cosher salt • turmeric • thermometer • Cheese cloth

lemon • potatoes • dijon mustard • rennet-free parmesan • smoked mackerel fillet • little gem lettuce • pot of organic double cream • dried bay leaf • milk • olive oil • pepper and salt