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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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STANDARD METHODS - Making Cheese, Coagulation
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Coagulation, Rennet - No Clean Break At 2 Hours
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Topic: Coagulation, Rennet - No Clean Break At 2 Hours (Read 4064 times)
Gustav
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Re: Coagulation, Rennet - No Clean Break At 2 Hours
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Reply #15 on:
June 12, 2011, 05:22:18 PM »
Did you mix dilute the rennet in cold or hot water?
If it's above 42'C the enzymes in it degenerates.
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CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
STANDARD METHODS - Making Cheese, Coagulation
»
Coagulation, Rennet - No Clean Break At 2 Hours