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pat (thatcrazydude@noagendasocial.com)'s status on Tuesday, 08-Aug-2023 19:31:34 JST pat
@ChefsCatch @kravietz @Sabex @Sophistifunk you know that you can keep the entire process 100% natural and still go with potatoes, bananas and pretty much anything starch rich, right? I mean, you'll still need enzymes to break starch down into fructose and glucose, but it was done for ages in eastern Europe by using stuff a regular butcher was able to provide. Look rennet up
https://en.wikipedia.org/wiki/Rennet
In conversation about a year ago from noagendasocial.com permalink
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1. Rennet
  
  Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase. Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today. Most cheese is now made using chymosin derived from bacterial sources. Molecular action of rennet enzymes One of the main actions of rennet is its protease chymosin cleaving the kappa casein chain. Casein is the main protein of milk. Cleavage removes the slightly negatively charged glycomacropeptide (GMP) from the surface of the casein micelle. Because negative charges repel other negative charges, the GMP prevents casein micelles from adhering to each other. With the GMP removed, the casein micelles can begin to cluster and lose their polar charge, causing them to rise...

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