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Country Discussion Topics
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Thistle as a curdling aqent for cheesemaking
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Keewaydin    Posted 03-23-2001 at 15:04:38       [Reply]  [Send Email]
A friend of mine is an organic farmer and also keeps goats. He has heard that thistle is sometimes used in cheesemaking. I never ran into the idea before. Anybody out there got anything to say about it. Thanks kindly.

Greg Hedger    Posted 03-25-2001 at 03:57:22       [Reply]  [Send Email]
Yes your friend is right, if you are familiar with Bill Mollison ( Permaculture founder in Australia) he published a book called Ferment and Human Nutrition. page 188 under "rennet" Quote:- "A decoction of nettles, strongly salted to keep, coagulates milk with no bitter taste. In Portugal a preparation is made from the thistle (Cynara carbunculus) which is not bitter.......etc
A great resource book for organic people and it covers the world, full of traditional recipes.
I found that you can also use the latex from the Fig tree to make cheese (Italy and Arabia)
Regards Greg

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