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Where can I buy rennet in Dublin? (to make cheese)

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  • 12-03-2020 12:13pm
    #1
    mikelata
    Registered Users Posts: 269 ✭✭


    I want to make some feta cheese. Is there any shop in Dublin you might know to buy rennet?
    or is the only way to buy it online?

    Thanks
    Tagged:


Comments

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    #2
    Comerman
    Registered Users Posts: 1,403 ✭✭✭Comerman


    mikelata wrote: »
    I want to make some feta cheese. Is there any shop in Dublin you might know to buy rennet?
    or is the only way to buy it online?

    Thanks

    I'm in Kilkenny but what I did was ring a local artisan cheese maker to enquire and she gave me a a small bottle for free, online was the only other option


  • Options
    #3
    Carawaystick
    Registered Users Posts: 8,779 ✭✭✭Carawaystick


    mikelata wrote: »
    I want to make some feta cheese. Is there any shop in Dublin you might know to buy rennet?
    or is the only way to buy it online?

    Thanks

    Where do you get the culture? online also?

    Is there anywhere to get un-homogenised milk?


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    #4
    mikelata
    Registered Users Posts: 269 ✭✭mikelata


    Carawaystick wrote: »
    Where do you get the culture? online also?

    Is there anywhere to get un-homogenised milk?

    I made yogurt recently and I bought the culture in a Bulgarian products shop in Dublin.

    This time, I want to use a tbsp of commercial yogurt. The one I will use is Fage, which has Live Active Yogurt Cultures


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    #5
    Curry Addict
    Registered Users Posts: 1,273 ✭✭✭Curry Addict


    Carawaystick wrote: »
    Where do you get the culture? online also?

    Is there anywhere to get un-homogenised milk?


    i am not sure exactly what it is but have seen "raw milk" in temple bar food market every Saturday.


    some years ago, i got cultre and rennet from a chemist shop in the Netherlands. Was unable to source it here.


  • Options
    #6
    tangy
    Registered Users Posts: 227 ✭✭tangy


    "Raw milk" is probably unpasteurised milk.

    Homogenising distributes the cream evenly throughout the milk. Un-homogenised has a layer of cream at the top: "the top o' the milk" that you'd fight for in the morning to put on your cereal :)


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