Author Topic: Making Mother Cultures - A Photo Essay  (Read 16957 times)

Offline shotski

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Re: Making Mother Cultures - A Photo Essay
« Reply #150 on: February 08, 2014, 09:17:09 PM »
hmm? rennet does not expire. It gradually loses strength until it has no clotting activity left. Not sure what you mean... what kind of formula? to what end?

You are right linuxboy it was the penicillium roq. that has an expiry date of 22\05\2013. It has been kept in the freezer will it still work? As for the Rennet I thought Jeff posted a formula as to how much more rennet to add the older the rennet is. i.e. if 3\4 of a tsp for 13-15L after 6 months it would be 1tsp and after 1 year it would need 1 1\4. something to that effect.

thanks John


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Offline JeffHamm

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Re: Making Mother Cultures - A Photo Essay
« Reply #151 on: February 09, 2014, 01:28:39 AM »
I posted a formula to work out how much rennet one would need of a different known strength (i.e. I have some 750 strength rennet, and 280 strength, and 65 strength, in IMCU - I needed to work out how much of the latter two to use based upon the fact I knew how much 750 strength rennet was required), but not a "decay function" for rennet strength over time.  To be honest, I've been using that 750 strength stuff for a few years now, and haven't noticed any drop in potency.

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Offline shotski

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Re: Making Mother Cultures - A Photo Essay
« Reply #152 on: February 09, 2014, 07:55:43 AM »
Thanks for the help linuxboy and Jeff for the replies. My mistake.

Offline linuxboy

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Re: Making Mother Cultures - A Photo Essay
« Reply #153 on: February 09, 2014, 11:07:02 AM »
hmm? rennet does not expire. It gradually loses strength until it has no clotting activity left. Not sure what you mean... what kind of formula? to what end?

You are right linuxboy it was the penicillium roq. that has an expiry date of 22\05\2013.
That means just a little bit more than nothing. In hypotonic solution, mold spores last for more than a decade. Realistically, you have 4-5 yrs of life in that packet.
Quote
It has been kept in the freezer will it still work?
Yes.
Quote
As for the Rennet I thought Jeff posted a formula as to how much more rennet to add the older the rennet is. i.e. if 3\4 of a tsp for 13-15L after 6 months it would be 1tsp and after 1 year it would need 1 1\4. something to that effect.
Depends on the degradation curve. Check your floc for a make, adjust for subsequent makes based on the practically known degradation.

thanks John
[/quote]
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Offline shotski

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Re: Making Mother Cultures - A Photo Essay
« Reply #154 on: February 09, 2014, 09:04:06 PM »
Thank you very much for your help. I plan on making a stilton and a spiced gouda this Thursday.


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