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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: orion113 on May 16, 2013, 09:26:44 PM
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I have not cracked them open yet but, it appears I have had some success with a couple of Manchego's using P/H milk. Trader Joes here has creamline milk that I have read gives better results than homogenized milk. Do I need to adjust that amounts of rennet or Ca Cl when using this non-homogenized milk or do those items remain pretty much the same quanities?
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Search on flocculation
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I use the Cream Top milk from Trader Joe's. The dairy code on the container indicates that it is from Strauss Creamery, which is a very nice source for milk. Using flocculation as a guideline, I have been using less rennet, trying to get the time to flocculation to be around 12 mins or a bit more. I use a single strength liquid calf rennet, and for 2 gallons, I measure out about 1.5 ml, or a little less even. Regarding the Ca Cl, I have used 1/4 tsp or 1/2 tsp, and cannot tell the difference in the end product. I have not tried going without...
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Ah ha, excellent. Sounds like great information on a starting point. I have been using the Floc method on my last couple of makes, seems to be working well so at least I will be able to note the difference, if any, in time to cutting. I have also switched to the syringe for measurements, as opposed to eyeballing the old measuring spoons.