I'm complete beginner in cheese making hobby and I have simple question regarding rennets. I can see, for example, in Mozzarella recipe from www.cheesemaking.com
that to 1 gal of milk 1/8 of rennet tablet should be added at 32 C and curds should form inside 10 minutes. Well, I have rennet tablet Fromase 50 with following directions - one tablet is enough for 50 liters of milk, should be added to milk at 35C and should be left for 40-45 min.
Now, what to do?
Recipe says one thing, manufacturer instructions something different how to proceed? Should manufacturer instructions for curding be followed always, regardless to what type of the cheese I'm making or it depends on the cheese type?
Also, in rennet instructions there is nothing about cutting the curds (in those 40 minutes it takes). What could you suggest me on this one - when to cut it?