Complete newbie here to cheese making.
Made my first acid based ricotta the other day, so popped my cherry.... lol
I have some NEUTRAL PROTEASE A, I use it when I make my whisky mash washes (another hobby
I've attached a data sheet.
DESCRIPTION NEUTRAL PROTEASE
A is a proteinase, hydrolysing peptide bonds with preference for leucine and phenylalanine residues ( E.C No 126.96.36.199). NEUTRAL PROTEASE A is produced by the controlled fermentation of Bacillus subtillis............
............PROTEASE A can also be used in the Baking Industry and in the production of protein hydrolysates.
So while enjoying the fruits of my other hobby, I decided to try and add some to some milk to see what would happen....
a few small drops and three seconds later the entire pot was curdled...
Can this actually be turned into a hard cheese now? or can it be used for somthing else?
Sorry if I've missed something or put this in the wrong category.