Guest guest Posted October 20, 2004 Report Share Posted October 20, 2004 This from NotMilk in the last couple of days - I'm passing it on to remind you as well as myself that maybe it's not just the cholesterol that might put us off it! Best, Pat ;=) Make Your Own Soft Cheeses (secret ingredient) Got Brie? An industry secret revealed Great news for cheese-eating vegetarians You can now manufacture your own bacteria-free cheese by purchasing that secret ingredient which inhibits listeria growth. What is the ingredient? Ground baby lamb tongues. When ordering, simply ask for PGE (lamb pregastric esterase powder). This freeze-dried pink product is the extract of the tongue root of lambs. See: <http://www.danlac.com/archive/arc10-2001.shtml> American cheese makers use a similar product called " rennet paste. " Rennet is an enzyme that is obtained by scraping the inside of a freshly-killed calf's stomach. The paste is made with rennet and the addition of a processed tongue root from a calf. The description on the packaging of rennet paste does not reveal the actual source of the ingredients. Cheese makers are told: " Rennet paste contains the necessary proteolytic enzymes plus lipolytic enzymes... " When I attended America's premiere cooking school in 1975, the Culinary Institute of America in Hyde Park, New York, I was taught that " A day without cheese is like a day without sunshine. " I miss the taste of cheese, but I now remind myself that a day without cheese is like a day without eating baby animal guts. Robert Cohen http://www.notmilk.com Quote Link to comment Share on other sites More sharing options...
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