As the rennets will float on the whey, they should be thoroughly stirred up as often as night and morning, and a little salt sprinkled over those left on the top.
It is said that quite a saving in rennets can be effected by using scalded whey for soaking them.
If dried rennets are used, it will be necessary to add salt to the whey when the batch is put to soak.
A batch of dried rennets may go farther than the same number packed in salt, and vice versa; but this does not prove that the same rennetswould not have equal virtues preserved by either method.
Some thinkrennets preserved in this way are not as strong as those that are dried.
This is the condition of most of the rennets taken from calves killed in our larger cities, the calves going without food sometimes two or three days.
Veal rennetsare generally supposed to be better than deacon rennets.
Besides, pure salt is much the better preservative, and will keep either meat or rennets sweeter than impure salt.
In putting rennets to soak, care should be taken not to allow any tainted ones to get into the batch.
Another method of preserving rennets is by packing them into salt.
All rennets thus discolored should be thrown away as worse than useless--as positively injurious.
Rennets dried in this way are nice, but it is too much work to tend to them for a general adoption of this method of drying.
After rubbing the second time, put the rennets in a sack made of strainer cloth, to keep them separate, and soak them with the batch intended for the next second rubbing.
Although these rennets are preserved in salt, alcohol or boric acid, they are never free from bacteria.
Natural rennets are soaked in whey which is kept warm in order to extract the rennet ferment.
Russell and Hastings[65] have found these milk-sugar splitting yeasts particularly abundant in regions where Swiss cheese is made, a condition made possible by the use of whey-soaked rennets in making such cheese.
Rennets of the best quality can be had at all seasons in Philadelphia market; particularly in the lower part, called the Jersey market.
You may prepare excellent rennets yourself at a very trifling expense, by previously bespeaking them of a veal butcher; a rennet being the stomach of a calf.
It is usually understood that rennets are calves' stomachs salted and dried, or otherwise prepared; but it is not so certain that all the rennets in market are of this kind.
In whatever way preserved, rennets should, by all means, be kept cool.
Salting rennets down in a barrel, as we do meat, is considered objectionable--for what reason, we know not.
The writer had excellent "luck," one season, with rennets preserved in this way.
Any one who has experimented with both will always aim to have a supply of good old rennetson hand.
There is not only the evil of diseased and tainted rennets, to begin with, but the preparation from good rennets is often spoiled in the preparing.
No rennets less than a year old should be used, if it can possibly be avoided.
A great objection to this is, that the salt is likely to draw moisture from the atmosphere, and in wet weather the rennets are liable to drip and thus lose strength.
We are not so sure but that among "Bavarian" rennets we get the stomachs of the young of every animal known under the sun.
They are cured by tying the two ends, and blowing the rennets up, like bladders.
But rubbing rennets is a disagreeable and disgusting business, and it is somewhat difficult to keep your rennet of uniform strength.
In selecting rennets to soak, all discolored and bad smelling ones should be scrupulously rejected.
In Philadelphia market, dried rennets (which will keep a year or two hanging up in a cool dry closet) are universally used to make curds, and are always to be bought at small prices.
Rennets of the best quality can be had at all seasons in the Philadelphia market; particularly in the lower part, called the Jersey market.
Such old rennets may be seen to-day hanging from the rafters of some of the older cheese factories.
The rennets are put back into a fresh solution of salt and water, the object being to obtain all the digestive juices possible.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "rennets" in a variety of sentences. We hope that you will now be able to make sentences using this word.
