CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) > RENNET COAGULATED - Soft

RENNET /microbial rennet/

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Andymgl:
I have found a whole seller of microbial rennet for making my own cheese. But they are offering me microbial rennet with 15,000imcug, enzyme activity. I have no idea about the preferred amount of enzyme activity in rennet for making mozzarella. Anyone know the specs?

Questions:
1- Enzyme activity of preferred amount for microbial rennet powder? (for mozzarella)
2- Enzyme activity of preferred amount for mild lipase powder? (for mozzarella)
    for the lipase, they have offered me 2 types: 50,000u/g, 10,000u/g, I don't know which one is suitable to make good tasting mozzarella.

AnnDee:
Hi Andy,
I use about 1/2+1/8 tsp of an 1100 imcu g rennet powder for 100L of raw milk. I get coag on target around 40-50 minutes. 15,000 imcu g must be so much more potent!  Less than 10% of my dose! Wow!

Andymgl:
hi Ann,
is this teaspoon or table spoon? I sent you an email, when you get a chance please kindly check your email 

AnnDee:
It's teaspoon.
I haven't received any emails from you. I received some others messages on forum private message but not from you.

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