Rennet and water.

[Fix]

Hey hey!  ;)

Can you please tell me, how about water for rennet. I know that It
must be dissolveed in non-chlorinated water. But how about mineral
water from the shop, like Evian, Vittele etc ... for example. They can
contain natural salt and iodine, do you think it can kill bacteria?  :o

[linuxboy]

No, unless concentration is drastically high, in which case, still no, but it may affect the curd set. And rennet is not bacteria.

[Fix]

Yes, I know sure. I'm talking about starter and mold. Thank you.

[linuxboy]

Ohh, missed that, sorry. Unless you really have a really saturated solution full of minerals (like a brine), bacteria will do fine in normal mineral water.

[Sailor Con Queso]

Kind of an expensive way to add rennet.

[Fix]

We have chlorinated tap water here, don't know other way at this moment.  ;) Thank you for your answers.

[Tomer1]

My chlorinated tap water works fine.

[Fix]

I can try it next time also, thanks.  ;)

[MrsKK]

If you boil, then cool off, chlorinated tap water, it will remove the chlorine.

[linuxboy]

There's an even easier fix. Take cold water, and splash a little bit (tablespoon or so) of milk into it and stir. It will neutralize any residual chlorine present, and then you can add the rennet.

[Fix]

Thank you, now I will know!  ;)

[Firkin]

My last batch of gouda and feta I used the rennet straight without diluting. As a rule of thumb should you always dilute in 1/4 cup cool water? Everything still set as it was meant too.

[Fix]

I always use it with 50ml of water.

[linuxboy]

Dilution is 1:20 for single strength 200 IMCU. Meaning if you have double strength, use 1:40, etc.

[MrsKK]

Yes, you should always dilute the rennet so that it incorporates into the milk more evenly.  Methinks you got lucky that time.