In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach.n a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
The use of rennet in cheese manufacture was among the earliest applications of exogenous enzymes in food processing, dating back to approximately 6000 B C. In 1994, the total production of cheese was 8000 metric tons against a total demand of 9000 metric tons.
You can also mix seasonings into it â your imagination is the limit as to how you want to flavor it! To make, it takes 1 gallon of milk, 1/4 cup of buttermilk, and 2 -3 drops of liquid rennet. Heat the milk to 98Â°F, add the liquid rennet drops to the buttermilk, and add the buttermilk/rennet mixture to the warmed milk.