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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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INGREDIENTS - Coagulants & Coagulation Aids
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Rennet - Double Strength Question
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Topic: Rennet - Double Strength Question (Read 1983 times)
Majoofi
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Rennet - Double Strength Question
«
on:
January 22, 2010, 07:12:17 AM »
Hi,
I'm about to buy some more rennet and was looking at Cheesemaking.com They have an Organic Vegetable Rennet that they say is Double Strength. Does that mean I'd use half the amount?
Do any of you have any thoughts about the use of Vegetable vs. Animal Rennet? Does it have to do with the type of cheese being made or is it just personal preference?
d
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bigfish_oz
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Re: Rennet - Double Strength Question
«
Reply #1 on:
January 22, 2010, 08:43:31 AM »
Majoofi,
I would hope it is what it says -= twice the strength.
Vegetable vs animal rennet is mostly about personal choice. It provides an alternative for vegetarians and certain religious groups ...
Cheers,
Alan
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CheeseForum.org » Forum
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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
INGREDIENTS - Coagulants & Coagulation Aids
»
Rennet - Double Strength Question