Author Topic: Scaling Cheese Making Recipes  (Read 370 times)

Offline Poc.wolf

  • New Cheese
  • *
  • Location: Michigan
  • Posts: 1
  • Cheeses: 0
  • Default personal text
Scaling Cheese Making Recipes
« on: September 10, 2012, 07:06:46 PM »
I currently get 1 gallon of raw goats milk a week from the herd share program I am in.  I would like to try my hand at making a hard cheese for all I have made so far are softer fresh cheeses.  Most recipes seem to use 2gallons of milk or more, am I able to reduce all ingredients proportionally.  So if I calls for 2g of milk and I use 1g can I just half the rest of the ingredients?  Thanks


Guests, join the CheeseForum.org community to remove this ad.


Offline bbracken677

  • Old Cheese
  • *****
  • Location: Dallas, Tx
  • Posts: 1,166
  • Cheeses: 16
  • I love me some cheese!
Re: Scaling Cheese Making Recipes
« Reply #1 on: September 10, 2012, 07:16:27 PM »
That's pretty much what I do....although it seems that you need to use a tad bit less rennet than what would be called for (if the scaled qty of rennet is say, 1/2 tsp, then you might try 3/8 and can possibly go to 1/4 tsp). Other than that just follow the directions...