Cheese is made by coagulating milk to produce curds (solids) and whey (liquid). In cheese making, for milk to separate into curds and whey (curdling), the process requires the addition of rennet. Rennet contains the enzyme chymosin. Rennet can be sourced from the abomasum (fourth stomach) of newly-born calves where the chymosin aids digestion and absorption of milk.
You can buy agar agar here. Kuzu Root is derived from the Japanese plant that is also now common in the American South (itâs called Kudzu in the South). Kuzu is a starch that is commonly used as a food ingredient and in Vietnam is dissolved as a beverage, drunk with pomelo oil. Like arrowroot, kuzu adds shine and produces translucent sauces and gravies. Kuzu powder comes in white chunks that you have to crush (or dissolve in cool liquid) before cooking.
However, long before it was used in agriculture, the Chinese had been using kudzu as an herbal remedy. For over 2,000 years, kudzu root, Pueraria lobata, has been used to treat ailments ranging from a common cold and fever to diabetes and cardiovascular disease.oday, both the kudzu root and flower are gaining popularity as potential hangover cures, and remedies that include one or both are available online as well as in stores.