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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Coagulants & Coagulation Aids => Topic started by: mbox on September 23, 2013, 10:56:21 AM
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Hi there,
My recently sent rennet ( liquid calf rennet- single stregth) had been held up by customs and thus shipment was taking closer to 20 days ( having sat at customs in thailand for most of that time >:( ) ...i made a small batch of cheese and it seemed ok and than a larger batch but found the Floc time was near double the normal.
So what do i do with the given circumstances...use more rennet ? But will i get a bitter taste if using more rennet ?
Does rennet spoil? I know it gets weaker over extended time but if it really spoils being unrefrigerated for near 3 weeks i don't really know.
thanks for your valued feedbacks,
mbox
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Does rennet spoil? I know it gets weaker over extended time
that is spoilage. Just at different rates. Higher temp = faster breakdown. Yes, it can go bad. Yes, use more to compensate. it will not result in bitterness.
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Does rennet spoil? I know it gets weaker over extended time
that is spoilage. Just at different rates. Higher temp = faster breakdown. Yes, it can go bad. Yes, use more to compensate. it will not result in bitterness.
Thanks LB,
so the spoilage means it weakens...are there any other side-effects except of the weaker strength ?
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not really, no. rennet (chymosin) is protein. It denatures with heat. So when it breaks down, it's no longer active.