CheeseForum.org ยป Forum

GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Discussion => Topic started by: Poc.wolf on September 11, 2012, 12:06:46 AM

Title: Scaling Cheese Making Recipes
Post by: Poc.wolf on September 11, 2012, 12:06:46 AM
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
Title: Re: Scaling Cheese Making Recipes
Post by: bbracken677 on September 11, 2012, 12:16:27 AM
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...