Author Topic: A washed curd experiment  (Read 59 times)

Online scasnerkay

  • Old Cheese
  • *****
  • Location: Sunnyvale, California
  • Posts: 532
  • Cheeses: 115
  • Default personal text
A washed curd experiment
« on: April 21, 2015, 11:09:53 PM »
I brought home almost 3.75 gallons of lovely jersey milk today and threw in a little goat milk to bring it up to the 4 gallon mark. This farm gig is the best ever!! I wanted to make a cheese experiment comparing coagulation and then taste contribution of different kinds of rennet. So I ripened the milk in one batch with FD, then divided it into 2 pans to add the rennet. One pan got liquid paste calf rennet, and the other got my usual single calf rennet.
I have just learned that the liquid paste calf rennet has about the same coagulation strength as the regular calf rennet!! I was concerned about how much to use.
I have also learned that I do not like trying to manage 2 pans at the same time!! Especially since they were heated in different ways!
I think the makes did not go on target.... oops. I will follow it out and in 2 months we shall see.
Susan

Offline Danbo

  • Old Cheese
  • *****
  • Location: Denmark
  • Posts: 955
  • Cheeses: 76
  • Making cheese makes me calm
Re: A washed curd experiment
« Reply #1 on: April 22, 2015, 12:04:03 AM »
Hi Susan,


It's really hard to manage two pans at the same time. I tried it once and the make went OK. I almost didn't need to salt the curd as the sweat from my forehead almost did the job... ;)


I'm very curious to what the result will be. I'm only using rennet paste now (calf and goat) and I think that it works well. I never made at direct comparison between normal rennet and rennet paste.


:) Danbo