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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Problems - Questions - Problems - Questions? => Topic started by: tnbquilt on February 07, 2015, 11:08:10 PM

Title: Add rennet without disolving in water
Post by: tnbquilt on February 07, 2015, 11:08:10 PM

We were making Gouda in class today and one of the ladies put her rennet tablet into the milk without dissolving it in the water. The milk was 90 degrees. It never formed a curd. We waited 20 minutes and it was still milk. So we added 4 drops of liquid rennet, diluted in water. We waited 15 minutes and it was slightly thicker, but still milk. So we added 4 more drops diluted in water, and about 15 minutes after that it started to formed a curd.

I guess I've never accidentally added the rennet without diluting it in cold water. I was surprised that it didn't work at all. But now I know.

Title: Re: Add rennet without disolving in water
Post by: Danbo on February 08, 2015, 03:33:42 AM

I did it once by accident but luckily it worked anyway. :-)

Title: Re: Add rennet without disolving in water
Post by: Frodage on February 08, 2015, 04:03:39 PM

Did she crush the rennet tablet into a powder before adding it, or was it whole?

Title: Re: Add rennet without disolving in water
Post by: Danbo on February 08, 2015, 05:07:08 PM

Oh sorry... I didn't notice that it was a tablet and not liquid rennet... Haven't tried that...

Title: Re: Add rennet without disolving in water
Post by: shaneb on April 20, 2015, 07:55:36 AM

Now I understand why some of these spammers sound like legitimate posts. They pinch text from other posts. I only noticed as that is my comment..... taken heavily out of context.

Shane

Title: Spammer tactics - pinching posts
Post by: awakephd on April 20, 2015, 03:09:04 PM

Yep. And I keep wondering what the point is -- there is no link to a website selling <name-your-product-or-vice-here>, no ranting about <name-your-favorite-topic-here>, no link that might be phishing for credentials ... what's in it for the spammer??

Title: Re: Add rennet without disolving in water
Post by: shaneb on April 20, 2015, 08:48:28 PM

Maybe just testing the waters to see what they can get away with. They might also wait a bit to get past any restrictions that a poster with a count of zero might have.

Shane

Title: Re: Add rennet without disolving in water
Post by: Al Lewis on April 20, 2015, 09:31:38 PM

I can completely understand if it was just a tablet.  it would just lay on the bottom.  I use tablets for everything I make but they are always dissolved in water.

Title: Re: Add rennet without disolving in water
Post by: TimT on April 21, 2015, 12:20:12 AM

I assume the point of the water was to ensure the rennet gets dispersed evenly through all levels of the milk. Also the point of top-to-bottom stirring for 1 minute to 5 minutes.

Title: Re: Add rennet without disolving in water
Post by: awakephd on April 21, 2015, 01:28:33 PM

Tim, your assumption is correct as far as it goes, but since this was a rennet tablet, the point of the water is first to dissolve the tablet. :)