Hi,
I would to ask what amount of rennet should I use to get the curd in about 5 minutes?
I mean, is it the normal amount of rennet or maybe some multiple of it (for mozzarella in 30 minutes)?
I added normal amount (dosage such as on a label rennet) and I had the curd in one hour.
The ingredients in the recipe are:
1 & 1/2 tsp. Citric Acid
1/4 tab of rennet
1 gallon milk from milkmachine (from cow)
There is 1/4 tab of rennet - but there is not any note what kind of rennet is that. I mean, what amount of milk this rennet can coaguleted. I saw that there are at least two kind of rennet tablets - the first (1 tablet) can coagulated 50 liters (about 13,2 galons) the second one can coaguleted 15,2 Liters (about 4 galons).
Tomek
