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Lk.
I will return after dinner.
Must dash,its beginning to smell VERY cooked..!

Its Indian cheese

Very firm and comes in a block. When you cook with it, it remains solid and chewy....the taste is like a good mozzarella

Has any one contacted poor Mr Ron Restall, -

Renes....dont get Cyns started again!

My Indian neighbour makes this for me and she does not press it for so long so it comes to me more light and fluffy !!

MUCH nicer than the 'chewy stuff' !!

Dea Xxx

I remember having to cater for veggies in the past and certain cheeses they could'nt eat or renet or something like that

ja...x

Yes Jax you did

on Gordon Ramsey - Indian restaurant competition

I looked it up then


Renes

Youre dead right Ja..x

Rennet is often made from animal stomach's but lots of cheese now is vege

OOOhh jax - cheeses with rennett in it - it comes from animals stomachs !!!

NOT very veggie I have to say !!

Dea Xxx

For you Dea Dea

Vegetable rennet
Many plants have coagulating properties. Homer suggests in the Iliad that the Greeks used an extract of fig juice to coagulate milk.[1] Other examples include nettles, thistles, mallow, and Ground Ivy (Creeping Charlie). Enzymes from thistle or cynara are used in some traditional cheese production in the Mediterranean. Phytic acid, derived from unfermented soybeans, or GM soy rennet may also be used.

These real vegetable rennets are also suitable for vegetarians.

Vegetable rennet might be used in the production of kosher cheeses but nearly all kosher cheeses are produced with either microbial rennet or genetically modified rennet.

Worldwide, there is no industrial production for vegetable rennet. Commercial so-called vegetable rennets usually contain rennet from the mold Mucor miehei - see microbial rennet below

OOOhh - we all think the same then - I am just about to melt som 'veg' cheese + tomatoes and onions and tomatoes on 'freshly baked ' bread - Yumm !!

Dea Xxx

Pain in the b*m these veggies xmas time catering for 8 meat eaters 2 veggies that ate fish a vegan and a veggie that read everything on the packet.
I believe the veggie part of the family eat together now

ja...x

Thats where I saw it Renes..I seem to watch every cooking program going...but never do it myself

I hope we are all tuning into " The only way is Essex" tonight at 10pm ITV2

ja...x

I have just bought something new

Samphire.

Now I have to work out what to do with it.

Found all over Norfolk coast - toss out any tough . rooty bits
expect shop bought is probably ready to cook -

boil a large pan of water , drop in the samphire and cook for three to four minutes.
Drain, add butter or a little olive oil, and serve at once,

Better than Spinach

Renes

I dont add salt - as it is quite sea salty

Thankyou Renes.

Sounds like the sort of veggies I wont eat so will not rush out and get some

ja...x

I did not know that cheese needed rennet -

really would like cheese made using the extract of Fig juice

bet that tastes brilliant - loads of figs every where

Does goat cheese use rennet too

Renes

Goats cheese often uses the old 'vino' Renes!!

I can vouch for the taste !!

Dea Xxx

Dea

So that will be like Paneer - using in effect "vinegar" instead of lemon juice ie acid-precipitated cheese

Taste of cheese changing by which milk is used -

Renes