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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Coagulation => Topic started by: SpargePervert on September 27, 2013, 09:53:33 AM
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I've heard somewhere that too much rennet can lead to a bitter flavour in the cheese. I was just wondering how much rennet is too much?
I think I screwed up slightly on my recent farmhouse cheddar attempt.
I used about 1/4 a tsp of rennet in 4.5litres of milk. ( As i recall the recipe called for 1/2 a tsp in a 8l batch)
I was doing the floc test and after half an hour my plastic lid was still spinning free and easy like a spinning top. and the milk looked and felt like nothing had happened at all.
So I added another 1/4 tsp of rennet and stirred thoroughly.
Mistakenly I left it for 5mins without checking, but it was really firm by then, the lid wasnt spinning. By about 8 mins after my second addition I had decent clean break.
I guess I shouldnt have pitched the second amount and just left it longer....
I must have added about double the amount of rennet the recipe called for. Is this going to cause a major issue? and if so, when will it be obvious? would the curds have been bitter, or will the bitterness develop over time?
The cheese is looking great, so I hope its not screwed up!
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I was doing the floc test and after half an hour my plastic lid was still spinning free and easy like a spinning top. and the milk looked and felt like nothing had happened at all.
So I added another 1/4 tsp of rennet and stirred thoroughly.
If this happens you didnt add enough rennet in the first place and at this point I would just cut it by clean break.
Disturbing a renneted milk is not a good idea.