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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Discussion => Topic started by: Poc.wolf on September 11, 2012, 12:06:46 AM
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I currently get 1 gallon of raw goats milk a week from the herd share program I am in. I would like to try my hand at making a hard cheese for all I have made so far are softer fresh cheeses. Most recipes seem to use 2gallons of milk or more, am I able to reduce all ingredients proportionally. So if I calls for 2g of milk and I use 1g can I just half the rest of the ingredients? Thanks
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That's pretty much what I do....although it seems that you need to use a tad bit less rennet than what would be called for (if the scaled qty of rennet is say, 1/2 tsp, then you might try 3/8 and can possibly go to 1/4 tsp). Other than that just follow the directions...