Say cheese!

Elenor and Jane discuss the  cottage-cheese-draining-system we  rigged up in the fridge.

Our surplus food cafe gets a lot of  milk donated that has only  a day or two to go before its 'use-by' date. Recently we have been experimenting with making ricotta and paneer by souring milk with lemon juice or vinegar then straining the curds. This time rennet was used to make a more cheesy version.

I don't know if it was  traditional rennet (which comes from an enzyme in the stomach of new-born calves) or vegetarian rennet which is made from certain plants (including fig leaves, melon, safflower and  wild thistle) or from a microbial source. Obviously that  knowledge is essential for those who avoid animal products.