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.