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Author Topic: rennet strenth  (Read 1912 times)

Tar

  • Guest
rennet strenth
« on: July 01, 2010, 08:44:52 AM »
hi cheesemakers!
with us "normal" rennet is 1 : 10000 but you can find 1 : 5000 or 1 : 20000......
mining that one unit of rennet makes 10000(5000 or 20000) units  of milk in clean brake courd in 40 minutes.
Some recepis use " double strenth"?  :-\
What is "normal" in states?
Please don't tell me that is 1/2 of double strenth.....
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linuxboy

  • Guest
Re: rennet strenth
« Reply #1 on: July 01, 2010, 01:59:51 PM »
Single is 1:15,000. Double is 1:30,000. Both are "normal". Double is used often because it's cheaper.
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Tar

  • Guest
Re: rennet strenth
« Reply #2 on: July 05, 2010, 05:53:27 AM »
so single is regular? 
ok!
thank you!
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linuxboy

  • Guest
Re: rennet strenth
« Reply #3 on: July 05, 2010, 06:36:03 AM »
Usually it's labeled. If it's not, try to check with the manufacturer. Tough to assume the concentration because there are many companies that make rennet.
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BigCheese

  • Guest
Re: rennet strenth
« Reply #4 on: July 05, 2010, 09:52:18 AM »
When I say this thread I got all excited because I just read this information in American Farmstead Cheese. But, nope, Linuxboy was already on the scene.
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