rennet force

[svetlen]

Hi, bought rennet without a description :o. May be you will tell me how many drops to 1 liter of milk and at what temperature use.

sterkte  150 imcu\ml uit kalvermagen max 1.2% natriumbehzoaat E211 koel en donker bewaren

[linuxboy]

That's a fine description. at 150 IMCU/ml, I'm not sure on the drops per liter, but you can calculate the ml per weight of milk.  See https://cheeseforum.org/forum/index.php?topic=8167.0

[svetlen]

I am not familiar with international milk coagulating units, but try to understand. Temperature coagulation for different types of rennet remains 33-35C, Yes ?

[linuxboy]

IMCU is the coagulating strength. The temperature varies with the recipe. For some cheese (chevre for example) it is lower than 32C.

[svetlen]

 Currently added culture in 86F, then at the same temperature add abomasum. Preparation of Gouda cheese .   

[svetlen]

    
Added to 9 litres of raw milk 18 drops. After 30 minutes, there is no thickening, added another 20 drops and after 10 minutes, flocculation, the total comes from beginning add 1 hour. I hope it does not much affect the final result. Tired of eating sour cheese.