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Our trick to get a cream cheese without bitter tastes

Rennet from thistle is 100% vegetable origin, comes from a thistle and allows a very famous cheese in Spain.

This vegetable rennet or coagulant is derived from the flower of the wild thistle (Cynara cardunculus), a plant that grows naturally in many different areas of the peninsula and the Canary Islands, as in large parts of Africa and the Middle East.

Obtaining rennet is relatively simple. It cuts the flower is open and being fresh and dried. Carefully petals are crushed in a mortar with water until a brownish liquid arracan. Filter and is ready to curdle milk.

The vegetable rennet from thistle can be used to make all kinds of cheeses, whether mature or fresh. But it is true that the rennet has had a resurgence thanks to the fame he has acquired the torta del Casar, a creamy sheep cheese is curdled with this type of rennet. It brings a little acidity and a slight bitterness to the cheese. The curd obtained is creamier than that obtained with calf rennet curdling and cheese makes it a little more delicate and difficult to work.

Rennet from thistle is very effective and a few drops (3 or 4) are enough to curdle a liter of milk.