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Gee, It Doesn't Seem Like This Raw Milk Thing Is Going So Well, Part 4,279,327,934
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this post was submitted on 05 Feb 2026
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Leopards Ate My Face
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Yeah, I forgot to add it, but it's not always needed. Rennet is used in things like mottz, but even then unless I am trying to make something I'll serve to others I'm probably going to skip the rennet and just use an acid, I've even used salad dressings to start the curdling. I'm not very conventional when it comes to cooking. A "fuck it, this should work out interesting" is all to often my go to.
On a side note though, not using the rennet works well if your trying to make a cheese dip, as it isn't usually as firm.
Rennet is a type of yeast stuff then? The name is familiar, never got into cheese specifically.
I often have that fuck it should work out, except for me it often does not work out well.
You are speaking to the proud owner of at least 15 gallons of apple cider vinegar because I was like, ah it's fine, naturally fermenting, no need to pasteurize it and then innoculate it with yeast.
Under 5% alcohol the mother of vinegar can get in and convert the alcohol to yeast. Over 5 the alcohol kills the vinegar. I did have 2 five gallon batches that did ferment normal.
I love vinegar, I throw vegetables in the buckets of vinegar, so I will use it, eventually. I need to find some other uses for it maybe.