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.
Adding Ingredients. 1  Sanitise all of your equipment. 2  Heat milk to 42Â°C/108Â°F. Turn off heat. 3  Sprinkle Thermophilic starter culture over the surface of the milk and allow to rehydrate for a few minutes. 4  Add Calcium Chloride and mix thoroughly. 5  Add Rennet solution and stir for 1 minute. 6  Check for a clean break.