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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Coagulation => Topic started by: LazyDogRanch on August 11, 2013, 02:56:01 AM

Title: Primarily Lactic Acid Coagulated Chevre - Excess Rennet
Post by: LazyDogRanch on August 11, 2013, 02:56:01 AM

i made a silly mistake while mixing my culture and rennet tonight.  instead of adding 1/5 drop of vegetarian rennet to my goat's milk and culture, i accidentally added a whole drop.  Will it be okay?  What can i expect?

thanks!

sylvia

Title: Re: Primarily Lactic Acid Coagulated Chevre - Excess Rennet
Post by: linuxboy on August 11, 2013, 01:29:03 PM

It will be pretty much exactly the same. Slightly firmer paste with a little more plasticity.