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You are here: Home / Podcast / LGC 029 – Rennet and Lipase

LGC 029 – Rennet and Lipase

04/08/2014 By Gavin Webber 3 Comments

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  • LGC 029 – Rennet and Lipase
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So where do rennet and lipase come from and how are they sourced?  I think you may be surprised at the answer.

During this episode, I cover the types of rennet and lipase, and how they are manufactured for cheese making.  Yes, before you ask, there is a vegetarian option for both enzymes!

As there were no voicemails this week, which by the way you can leave any home cheese making questions for me to answer during the show; https://www.speakpipe.com/Gavin_Webber, I went straight into the email questions.

Listener questions were about natural rind vs waxing, environmental benefits of home cheese making, brine too salty in feta recipe, differences in chevre texture, and blue cheese ageing.

I mention the following links during the show;

Brine, how to calculate the desired percentage of salt
Whole milk Ricotta recipe
The Greening of Gavin – my sustainable living in the suburbs blog and,
The Greening of Gavin podcast – a weekly show about all things sustainable living in the ‘burbs

Also, if you like this podcast, and would like to help promote it as a personal favour to me, please head over to iTunes and give it a rating and an honest review.  Once you have clicked on the link, then click the “view on iTunes” button and leave a review.

This helps raise the podcast in the iTunes charts, which ranks against the likes of world-famous food podcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few.

I am really up against the heavyweights in this podcasting category, so any help would be fantastic if you have the time.

If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes using the button below. You can also subscribe via Stitcher Radio.

So, until next time curd nerds, remember to Keep Calm and Make Cheese!

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Related

Filed Under: Podcast Tagged With: Lipase, Podcast, Rennet, Technique

← LGC 028 – Salts Function in Cheese Making LGC 030 – Recipe Tips →

About Gavin Webber

Gavin Webber is passionate about home cheese making. He loves to make cheese in his spare time and shares the techniques, videos, podcasts, and recipes with his fellow curd nerds!

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. T S Greenish says

    25/11/2018 at 22:52

    As above from patrikdh, I would be grateful for a link to a source for vegitarian lipase, as I have found tantalising references but no actual supplier as yet.
    With thanks for your advice

    Reply
    • Gavin Webber says

      19/12/2018 at 10:01

      Same here. I cannot find a source of vegetarian lipase either

      Reply
  2. patrikdh says

    04/04/2017 at 22:54

    Where do you get your vegetarian lipase? Haven’t been able to find any so far.

    Reply

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