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.
SHARES. Roots are known to be the source of a plantâs energy and should occupy a special place in our diets and our medicine chests. Kuzu root, in particular, has been used by Eastern healers for almost 2,000 years and is most often utilized in foods to impart its ability to heal and balance natural sugars.uzu root can be found in a couple different forms that can be at home to treat a number of âeverydayâ ailments. Kuzu can be found as a starch, which I consider its ârockâ form, where the root is cleaned and processed to remove the inedible fibers.