Author Topic: Rennet and water.  (Read 1456 times)

Offline Fix

  • Medium Cheese
  • ***
  • Location: Moscow
  • Posts: 74
  • Cheeses: 1
  • 32°C
Rennet and water.
« on: July 15, 2011, 10:15:25 AM »
Hey hey!  ;)

Can you please tell me, how about water for rennet. I know that It
must be dissolveed in non-chlorinated water. But how about mineral
water from the shop, like Evian, Vittele etc ... for example. They can
contain natural salt and iodine, do you think it can kill bacteria?  :o


Guests, join the CheeseForum.org community to remove this ad.


Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,986
  • Cheeses: 198
  • www.wacheese.com
    • Washington Cheese Guild
Re: Rennet and water.
« Reply #1 on: July 15, 2011, 11:41:01 AM »
No, unless concentration is drastically high, in which case, still no, but it may affect the curd set. And rennet is not bacteria.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline Fix

  • Medium Cheese
  • ***
  • Location: Moscow
  • Posts: 74
  • Cheeses: 1
  • 32°C
Re: Rennet and water.
« Reply #2 on: July 15, 2011, 11:44:02 AM »
Yes, I know sure. I'm talking about starter and mold. Thank you.

Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,986
  • Cheeses: 198
  • www.wacheese.com
    • Washington Cheese Guild
Re: Rennet and water.
« Reply #3 on: July 15, 2011, 11:48:03 AM »
Ohh, missed that, sorry. Unless you really have a really saturated solution full of minerals (like a brine), bacteria will do fine in normal mineral water.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline Sailor Con Queso

  • Old Cheese
  • *****
  • Location: Kentucky
  • Posts: 2,525
  • Cheeses: 125
    • Boone Creek Creamery
Re: Rennet and water.
« Reply #4 on: July 15, 2011, 12:01:28 PM »
Kind of an expensive way to add rennet.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com


Guests, join the CheeseForum.org community to remove this ad.


Offline Fix

  • Medium Cheese
  • ***
  • Location: Moscow
  • Posts: 74
  • Cheeses: 1
  • 32°C
Re: Rennet and water.
« Reply #5 on: July 15, 2011, 12:10:27 PM »
We have chlorinated tap water here, don't know other way at this moment.  ;) Thank you for your answers.

Offline Tomer1

  • Old Cheese
  • *****
  • Location: Israel
  • Posts: 1,669
  • Cheeses: 33
  • Default personal text
Re: Rennet and water.
« Reply #6 on: July 15, 2011, 03:28:36 PM »
My chlorinated tap water works fine.
Amatuar winemaker,baker, cook and musician
not in any particular order.

Offline Fix

  • Medium Cheese
  • ***
  • Location: Moscow
  • Posts: 74
  • Cheeses: 1
  • 32°C
Re: Rennet and water.
« Reply #7 on: July 15, 2011, 03:34:12 PM »
I can try it next time also, thanks.  ;)

Offline MrsKK

  • Old Cheese
  • *****
  • Location: Wisconsin
  • Posts: 1,875
  • Cheeses: 61
  • Default personal text
Re: Rennet and water.
« Reply #8 on: July 15, 2011, 04:36:58 PM »
If you boil, then cool off, chlorinated tap water, it will remove the chlorine.

Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,986
  • Cheeses: 198
  • www.wacheese.com
    • Washington Cheese Guild
Re: Rennet and water.
« Reply #9 on: July 15, 2011, 04:45:12 PM »
There's an even easier fix. Take cold water, and splash a little bit (tablespoon or so) of milk into it and stir. It will neutralize any residual chlorine present, and then you can add the rennet.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.


Guests, join the CheeseForum.org community to remove this ad.


Offline Fix

  • Medium Cheese
  • ***
  • Location: Moscow
  • Posts: 74
  • Cheeses: 1
  • 32°C
Re: Rennet and water.
« Reply #10 on: July 16, 2011, 01:27:03 AM »
Thank you, now I will know!  ;)

Offline Firkin

  • Young Cheese
  • **
  • Posts: 11
  • Cheeses: 0
  • Default personal text
Re: Rennet and water.
« Reply #11 on: July 28, 2011, 03:24:52 AM »
My last batch of gouda and feta I used the rennet straight without diluting. As a rule of thumb should you always dilute in 1/4 cup cool water? Everything still set as it was meant too.

Offline Fix

  • Medium Cheese
  • ***
  • Location: Moscow
  • Posts: 74
  • Cheeses: 1
  • 32°C
Re: Rennet and water.
« Reply #12 on: July 28, 2011, 03:29:59 AM »
I always use it with 50ml of water.

Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,986
  • Cheeses: 198
  • www.wacheese.com
    • Washington Cheese Guild
Re: Rennet and water.
« Reply #13 on: July 28, 2011, 08:51:46 AM »
Dilution is 1:20 for single strength 200 IMCU. Meaning if you have double strength, use 1:40, etc.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline MrsKK

  • Old Cheese
  • *****
  • Location: Wisconsin
  • Posts: 1,875
  • Cheeses: 61
  • Default personal text
Re: Rennet and water.
« Reply #14 on: July 28, 2011, 03:10:24 PM »
Yes, you should always dilute the rennet so that it incorporates into the milk more evenly.  Methinks you got lucky that time.