Author Topic: Has my rennet gone bad already?  (Read 775 times)

Offline Sailor Con Queso

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Re: Has my rennet gone bad already?
« Reply #15 on: July 20, 2017, 11:14:10 AM »
5.9 is WAY too low at renneting.
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Offline Gregore

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Re: Has my rennet gone bad already?
« Reply #16 on: July 20, 2017, 10:58:57 PM »
Yes I agree , no recipes call for rennet to be added at 5.9 , and I hope it did not come across that I ment to get better results in a cheese that one should rennet so low .

I only comment that rennet  works faster the lower the ph , and 5.9 is about the bottom from my reading .

Offline AnnDee

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Re: Has my rennet gone bad already?
« Reply #17 on: July 21, 2017, 08:14:03 AM »
Raw milk that I use here usually starts at PH 6.8 and I rennet at 6.7, that normally takes 60-80 minutes after culture. Sometimes 90 when the milk is really fatty.
Buffalo milk though, it's a  whole different ball game, it took forever to get the PH to drop for some reason.
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Offline Dorchestercheese

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Re: Has my rennet gone bad already?
« Reply #18 on: July 22, 2017, 11:01:42 AM »
Thanks for helping.
My first cheese the milk pH started at 6.87 then move to 6.7 after the inoculation before the rennet addition.
The second make was at pH 6.79 and moved to 6.71 after the addition of culture and just before rennet addition.
Seems in-line to what should be expected from the culture and good pH for rennet addition.