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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Coagulation => Topic started by: tashad on August 08, 2017, 06:08:51 PM
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I am visiting at my mom's house, and she has made arrangements for some fresh goat milk for me while I'm here. We planned for this, and I brought supplies and equipment for making a couple of cheeses. lol, I even brought my smallest wine cooler so we'd have a cave. But I forgot the rennet. My mom has a few mad millie rennet tablets in the freezer. Can anyone give me a suggestion on how to use them for a semi-lactic cheese that would only use a drop or two of liquid rennet? I assume that I would dissolve it in water and then use that, but I have no clue as to the tablet:water ratio, and then how much of that to use for a gallon of goat milk. Any thoughts, or suggestions?
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I just now realized that I put this in the wrong section when I came to update it. In the end I didn't end up using the rennet tablets. The person that I was getting the milk from gave me a bit of calf rennet and I used that. This was my first time using milk that didn't come from the supermarket, and my first time using goat milk. Never have I had such glorious curds! I was blown away by how that milk behaved. I want to work with milk like that all the time. Lol, I can't, but I can dream about befriending people with goats and cows that need someone to 'dispose' of milk for them.
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Welcome to raw milk cheeses, once you have made them, you will never want to go back!
:)
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Amen!
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Hi Tashad :) LUCKY YOU!!! Gosh I hope I can find someone in the future who has raw milk to give away! Either that or I'll be raising goats when I buy a property.
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Mooo!