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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Coagulation => Topic started by: Matt on July 28, 2010, 12:02:21 PM

Title: Coagulated, Rennet, Cow - Pasteurized But Not Homogenized, Recommendations?
Post by: Matt on July 28, 2010, 12:02:21 PM

Hi Guys,
to date l've used jersey gold top or organic milk which is quite expensive in the UK.
Is it possible to set homogenised milk using more rennet or using calcium chloride?
If so at what quantities?
thanks,
Matt

Title: Re: Coagulated, Rennet, Cow - Pasteurized But Not Homogenized, Recommendations?
Post by: Sailor Con Queso on July 28, 2010, 03:17:09 PM

In the USA, organic milk is almost always ultra-pasteurized or at least over pasteurized so it is usually not the best choice for making cheese. Don't know about the UK. Organic does not mean that it is non-homogenized. So yes most of us use a little CaCl2 when using homogenized / pasteurized milk. In fact you will probably get better results than what you have been using. Rennet stays about the same. You'll have to refer to instructions from the supplier for your CaCl.