Author Topic: Liquid Smoke - Dosage Rate To Milk  (Read 1580 times)

dttorun

  • Guest
Liquid Smoke - Dosage Rate To Milk
« on: May 06, 2011, 04:55:18 PM »
I got a bottle of liquid smoke but not sure how much and at what point should I add. There is a thread back in 2009 with the same subject but the quantity it is not clear.
Any idea?
Thanks,
Tan

Gustav

  • Guest
Re: Liquid Smoke - Dosage Rate To Milk
« Reply #1 on: May 06, 2011, 05:03:08 PM »
no idea. I got smoked pouder that
i use for my cream cheese. With that I ass like 0.3g per litre.

dttorun

  • Guest
Re: Liquid Smoke - Dosage Rate To Milk
« Reply #2 on: May 06, 2011, 05:28:48 PM »
Here is the link:

http://cheeseforum.org/forum/index.php/topic,2308.0.html

I think Sailor was saying 2 tbsp for 4 gal milk and adding it after draining most of the whey.  I guess adding it during renneting does not help retaining most of the liquid smoke as I need to replace the whey with hot water.
Tan

Brie

  • Guest
Re: Liquid Smoke - Dosage Rate To Milk
« Reply #3 on: May 07, 2011, 01:55:25 AM »
Be careful with the liquid smoke--I made one that I had to label "Triple Smoked Gouda" after tasting. The smoke flavor increases with age, so I would not add more than a teaspoon for a 4 lb. Gouda. I've since moved to smoking my own, via "the Smoking Gun"--preferable to the artificial additive.