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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Coagulation => Topic started by: steffb503 on February 05, 2013, 08:20:19 PM

Title: Adding rennet with Cultures
Post by: steffb503 on February 05, 2013, 08:20:19 PM

I was reading through a recipe for Gouda and it calls for adding the rennet along with the culture. I am wondering what this brings to the final cheese.

Title: Re: Adding rennet with Cultures
Post by: linuxboy on February 05, 2013, 09:00:32 PM

DVI freeze dried or frozen?

Title: Re: Adding rennet with Cultures
Post by: steffb503 on February 06, 2013, 10:14:40 AM

pretty sure it was DVI

Title: Re: Adding rennet with Cultures
Post by: linuxboy on February 06, 2013, 03:55:58 PM

Which DVI? DVI freeze dried, or DVI frozen? It makes a difference. You can use frozen like this, but not freeze dried.

Title: Re: Adding rennet with Cultures
Post by: steffb503 on February 07, 2013, 11:04:19 AM

It is freeze dried. The recipe is Margret Morris and it calls for adding them together. I have not made this cheese but was wondering how it effects the final cheese. I have only done this with a fresh cheese like Chevre.

Title: Re: Adding rennet with Cultures
Post by: linuxboy on February 07, 2013, 04:10:26 PM

It's an odd practice IMHO. DVI really needs about an hour to wake up, and putting it in with the rennet means it might not be fully distributed in the milk by the time coagulation sets in. Without even distribution, the cells become trapped and the pH profile would differ in the vat among areas. Washing would help mitigate this, but still not the best practice.

I could see doing it with bulk or frozen, that wouldn't be so bad. Toss it in, do a good stir and done.