Papaya latex / papain
Papaya latex from unripe Carica papaya fruit supplies proteases used to set Enrekang Dangke. Fresh latex, dried latex and standardized papain are distinct preparations with different evidence and handling needs.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
All ingredients
Calotropis coagulant for wagashi and wara
Calotropis procera preparations are documented as coagulants for wagashi gassirè in Benin and wara in Nigeria. Crude plant materials differ from purified research enzymes, and current evidence does not support a general home preparation.
Cardoon flower rennet
Dried flower heads of cardoon (Cynara cardunculus) supply plant proteases used to coagulate milk in several documented regional cheeses. Plant, extraction, milk and dose matter; evidence does not establish a universal home method.
Konjac corm / konnyaku flour
The toxic corm of Amorphophallus konjac and the glucomannan flour milled from it, which sets into a firm, heat-stable konnyaku gel when cooked with limewater.
Agar / kanten
A gelling polysaccharide extracted from red seaweeds, sold as kanten strips or powder; it sets firm at a low concentration and stays solid until about 85 °C.
Rennet powder
A dry milk-clotting enzyme preparation for setting cheese curd. Its animal or microbial source, strength, carrier and dietary status depend on the actual product.
Liquid calf rennet
An animal-derived liquid enzyme extract sets milk by changing casein proteins; its activity and formulation determine how a particular bottle is used in cheesemaking.
Single-strength liquid rennet
A liquid milk-clotting enzyme preparation at the strength assumed by its cheese recipe. Enzyme source and product activity must be identified separately.
Liquid rennet
A liquid milk-coagulating enzyme preparation whose source, activity and formulation vary, used to form curd for cheesemaking.
Rennet and other milk coagulants
Rennet is an enzyme preparation that helps milk form a cuttable curd. Animal, microbial, fermentation-produced and plant coagulants have distinct identities and strengths.