Thursday 10th November 2011
I’ve been trying to make this now for over 6 years with the same bottle of liquid rennet but alas my success rate has been zero. In hindsight, not unsurprisingly.
It didn’t bode well that the big black label on the side of the rennet bottle read; Best before 2005. But I hate wasting anything so I thought I’d give it a last ditched attempt before giving in & trashing it.
This time was gonna be different. I had a thermometer to make sure the (soya) milk was at exactly 34°C & I had trawled the world wide web for hints & tips.
So I set to work.
I brought the milk to 34°C, scraped out my vanilla pod & carefully put in the required 10 drops of rennet before popping the little glass bowels into the fridge to cool.
An hour later I went back, but still no solidification.
Ok, no worries. I brought the liquid back to body temperature & added another 10 drops of rennet.
Back into the fridge.
Another hour passes but still no joy.
Microwave, 10 drops, fridge.
By the fourth time of retrieving it from the refrigerator I started throwing the rennet in with gay abandon almost to the point where the milk was swimming in rennet. I finally gave in & aborted the mission.
A day later I bought a new packet of rennet & bingo! It worked the first time.
“What d’you think Z?” I asked.
“Wait,” He said holding up his hand.
He took a spoonful & savoured it in his mouth.
“So?” I asked again expectantly.
“That was my first mouthful. Now let me have my second.” He continued.
Which he did. Savouring it in much the same way.
“Well?” I asked for the third time.
“Gross!” He said making a vomiting sound. “Nah, not really. It’s nice.”