GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) > STANDARD METHODS - Making Cheese, Coagulation
Rennet testing
bansidhe:
I apologize in advance as this has surely been addressed on this forum but I could not find the answer I am looking for. I am very new to this. I have tried three basic cheeses and just cannot seem to get a clean break. I have tried three kinds of milk and am using rennet I just got from NE cheese Making.com. So I was looking for ways to test rennet. I have found three different sites. Each are essentially the same BUT the amount of rennet added to the 8oz of milk is different in each. Two have 1/4 tsp in 1/2 cup water. But One of those says 2tsp of the solution and another says 2TBSP. Another says 1/4tsp rennet to 2TBSP water.. and you add that. As you can see the amount of rennet in each test is quite different! The first adding ~0.007tsp, the second 0.02 tsp and the lactone the entire 0.25 tsp. Which is it? Thanks!
MacGruff:
Look at the label on the bottle that you got, My experience from that particular vendor is that they tend to be a bit more dilute than most. So, if it says - on the label! - to use 1/2 a teaspoon for two gallons of milk, I tend to use 3/8. Then, read about the flocculation method on this forum of how to calculate when to cut the curds.
Have fun!
bansidhe:
Thank You. I actually tried the test mentioned on the NE cheese making site on two different milks. After 6 minutes, the milks were completely liquid. Not set at all. I'll try on one more milk I KNOW is gently pasteurized milk and see just to check again. But one more question: You say it tend to be dilute from that vendor, so if it says use 1/2 tsp you use 3/8. But 3/8 is less than 1/'2. If it's more dilute why would you use less? Thanks!
Oh I have read about the flocculation method but I want to do this simple test first on small amounts of milk. thanks again!
Chetty:
I got a bottle of rennet early this spring that froze during shipping, it failed the tests you refer to.
bansidhe:
Hmmm.. Interesting. Thanks!
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