CheeseForum.org ยป Forum
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Coagulants & Coagulation Aids => Topic started by: NimbinValley on May 31, 2012, 01:24:46 AM
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Can anyone tell me if it is a simple matter of using the IMCU strengths to convert volumes of microbial rennet to calf rennet in my hard cheese recipes? Or are there other issues I need to consider that may affect the volume I should use.
Thanks.
NVD.
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With new batches and switching rennets, I always do a small test make using 8 ml/100 lbs milk and time the time to floc when milk pH is 6.5. From that, I know exactly how much to use in all recipes.
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good suggestion.
Thanks.