Korean Job Discussion Forums

[yodanole]

I know cottage cheese comes up around here from time to time, but I haven't seen this mentioned. Last time I was home I ordered some rennet and brought it back in my checked luggage. I followed the instructions as well as possible, except for the lack of a thermometer for liquids. All I ever got for my trouble was some thin liquid neither water nor milk and utterly useless. Anyone have any advice or comment (useful or not)?

[NYC_Gal]

I had the same problem my first time. Try to get lowfat organic milk. It tends to be less processed (unless it's ultrapasteurized). If you're lucky enough to be in a rural area, see if you can get raw milk.

[Druzyek]

I dunno where home is for you but if you are in the US you can usually find rennet in Wal-Mart. Maybe that is easier than ordering it. There is also a Korean website that sells rennet very cheaply. I don't know the URL because I got my Korean coteacher to help me but if you know anyone who speaks Korean maybe they can help you too. You can always make farmer's cheese of course (you have probably tried before if you're making cottage cheese). All you need for that is lemon juice to separate the curds. The lemons leave behind a sweet taste so it is really good on bread. I've tried it with lots of different kinds of milk in Korea and even the cheapest kind tastes just fine.

[yodanole]

Florida is home, I didn't see any rennet at the local Wal Mart. That's OK, i ordered a lot of it. I live in Ulsan, not sure where to get milk other than the stuff which is common in the local markets. Thanks for the suggestions.

[NYC_Gal]