Marianne Vanderveen-Kolkena <[log in to unmask]> wrote:
  **Hmmm... I don't know what rennet is (look it up...): 'stremsel' in Dutch, 
but although born and raised her, the cheese-making process is something I 
could not explain clearly to a foreigner... 

~~~~~~~~~~~~~~~~~~~~~~

OK, Marianne, I'll give it a try.
The making of cheese takes 3 main ingredients: milk, something to make the milk slightly sour and something to make it curdle. Milk is left to stand and can be soured by just doing that. But natural souring is not controllable so we tend to use something to add. For curdling we use something that is excreted by a calves' stomach (indeed the enzyme that makes it possible for a calve to ingest cow's milk, this is the Dutch ''stremsel'').
After souring agent and curdling agent are added, the milk will start to thicken. Depending o the kind of cheese that will be made it is cut or carved or left alone.
After some time the thick and watery (wey0 are separated. The curdle is used as fresh cheese or curdle or quark or fromage frais.

Warmly,

Gonneke, IBCLC, LLLL in southern Netherlands who occasionally made cheese when she had a goat.




Met vriendelijke groet, 

Gonneke van Veldhuizen, IBCLC 
lactatiekundige
  

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