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Herbacol (how to prepare vegetable rennet)
The herbacol, a plant-based coagulant delicately prepared with mineral water, offers a smooth and light texture ideal for thickening homemade cheeses and desserts.
dairy
vegetable
drink
traditional
Ingredients
Servings:
4

Ingredients

  • 3 gtarragon
  • 250 mlmineral water
Nutritional Information

Per Serving (Approx.)

Calories
0 kcal
Protein
0 g
Fat
0 g
Carbohydrates
0 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Herbacol

  • Fill a large pot with 1 liter of cold water and place it over medium heat until it begins to boil gently.
  • Add 50 grams of herbacol to the hot water, while stirring constantly with a wooden spoon to ensure it dissolves completely.
  • Continue cooking over medium heat and let it simmer for about 15 minutes, stirring occasionally to prevent sticking to the bottom of the pot.

How to Prepare Rennet from Herbcol

  • Weigh 3 grams of herbacol to prepare the rennet.
  • Measure 250 ml of mineral water to use in the process.
  • Allow the saffron pistils to macerate in the 250 ml of room-temperature mineral water for 12 hours. This will enable the saffron to release its properties.
  • Once the 12 hours have passed, strain the liquid to separate it from the pistils and keep it in a clean container.
  • Separately, crush the macerated pistils using a mortar and pestle, adding a small amount of fresh mineral water to facilitate the process.
  • When the water turns a dark shade, strain it and add it to the previously reserved water. Make sure to mix them well.
  • Repeat the process of crushing the pistils with fresh water until the water no longer changes color. This ensures all active substances of the saffron are extracted.
  • The mixture resulting from all the maceration stages and the waters from each process will be your curd. Ensure it is well homogenized.
  • This curd should be able to coagulate the milk heated to 35ºC in approximately 35-40 minutes, although it may take up to 90 minutes. To determine the coagulation capability and necessary dosage, perform an empirical test with five small cups, each containing 10 ml of milk at 35ºC. Maintain this temperature constant throughout the test.
  • In the first cup, add 0.1 ml of the prepared vegetable curd and observe the coagulation time.
  • In the second cup, add 0.2 ml and observe the coagulation time.
  • In the third, add 0.5 ml and observe the coagulation time.
  • In the fourth, add 1 ml and take note of the time needed for it to set.
  • Finally, in the fifth cup, add 2 ml of the rennet. The dose that coagulates the milk before 60-90 minutes will give you a clear idea of how much we will need to add to the milk in the final process.
Recommendations & Tricks
  • Before starting, ensure that the mineral water is at room temperature to facilitate the dissolution of the rennet and achieve uniform curdling.
  • Use a wooden spoon to stir the rennet with the water, as metal utensils can affect the effectiveness of the curdling agent.
  • Store the rennet in a cool, dry place, away from direct sunlight, to maintain its potency for a longer period.