A washed curd experiment

[scasnerkay]

I brought home almost 3.75 gallons of lovely jersey milk today and threw in a little goat milk to bring it up to the 4 gallon mark. This farm gig is the best ever!! I wanted to make a cheese experiment comparing coagulation and then taste contribution of different kinds of rennet. So I ripened the milk in one batch with FD, then divided it into 2 pans to add the rennet. One pan got liquid paste calf rennet, and the other got my usual single calf rennet.
I have just learned that the liquid paste calf rennet has about the same coagulation strength as the regular calf rennet!! I was concerned about how much to use.
I have also learned that I do not like trying to manage 2 pans at the same time!! Especially since they were heated in different ways!
I think the makes did not go on target.... oops. I will follow it out and in 2 months we shall see.

[Danbo]

Hi Susan,


It's really hard to manage two pans at the same time. I tried it once and the make went OK. I almost didn't need to salt the curd as the sweat from my forehead almost did the job...


I'm very curious to what the result will be. I'm only using rennet paste now (calf and goat) and I think that it works well. I never made at direct comparison between normal rennet and rennet paste.


Danbo

[scasnerkay]

Tried the same type make again! This time only one pan. I brought home 4 gallons of milk, and tried veg rennet for the first time. It is double strength, and I used a bit more than I should have - flocculation in 10 mins. I cannot keep all variables the same, but it will be fun to compare the 3 makes in a few months.