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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Coagulants & Coagulation Aids => Topic started by: Fix on July 15, 2011, 03:15:25 PM

Title: Rennet and water.
Post by: Fix on July 15, 2011, 03:15:25 PM
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
Title: Re: Rennet and water.
Post by: linuxboy on July 15, 2011, 04:41:01 PM
No, unless concentration is drastically high, in which case, still no, but it may affect the curd set. And rennet is not bacteria.
Title: Re: Rennet and water.
Post by: Fix on July 15, 2011, 04:44:02 PM
Yes, I know sure. I'm talking about starter and mold. Thank you.
Title: Re: Rennet and water.
Post by: linuxboy on July 15, 2011, 04:48:03 PM
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.
Title: Re: Rennet and water.
Post by: Sailor Con Queso on July 15, 2011, 05:01:28 PM
Kind of an expensive way to add rennet.
Title: Re: Rennet and water.
Post by: Fix on July 15, 2011, 05:10:27 PM
We have chlorinated tap water here, don't know other way at this moment.  ;) Thank you for your answers.
Title: Re: Rennet and water.
Post by: Tomer1 on July 15, 2011, 08:28:36 PM
My chlorinated tap water works fine.
Title: Re: Rennet and water.
Post by: Fix on July 15, 2011, 08:34:12 PM
I can try it next time also, thanks.  ;)
Title: Re: Rennet and water.
Post by: MrsKK on July 15, 2011, 09:36:58 PM
If you boil, then cool off, chlorinated tap water, it will remove the chlorine.
Title: Re: Rennet and water.
Post by: linuxboy on July 15, 2011, 09:45:12 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.
Title: Re: Rennet and water.
Post by: Fix on July 16, 2011, 06:27:03 AM
Thank you, now I will know!  ;)
Title: Re: Rennet and water.
Post by: Firkin on July 28, 2011, 08:24:52 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.
Title: Re: Rennet and water.
Post by: Fix on July 28, 2011, 08:29:59 AM
I always use it with 50ml of water.
Title: Re: Rennet and water.
Post by: linuxboy on July 28, 2011, 01:51:46 PM
Dilution is 1:20 for single strength 200 IMCU. Meaning if you have double strength, use 1:40, etc.
Title: Re: Rennet and water.
Post by: MrsKK on July 28, 2011, 08:10:24 PM
Yes, you should always dilute the rennet so that it incorporates into the milk more evenly.  Methinks you got lucky that time.