Liquid Smoke - Dosage Rate To Milk

[dttorun]

I got a bottle of liquid smoke but not sure how much and at what point should I add. There is a thread back in 2009 with the same subject but the quantity it is not clear.
Any idea?
Thanks,
Tan

[Gustav]

no idea. I got smoked pouder that
i use for my cream cheese. With that I ass like 0.3g per litre.

[dttorun]

Here is the link:

https://cheeseforum.org/forum/index.php/topic,2308.0.html

I think Sailor was saying 2 tbsp for 4 gal milk and adding it after draining most of the whey.  I guess adding it during renneting does not help retaining most of the liquid smoke as I need to replace the whey with hot water.
Tan

[Brie]

Be careful with the liquid smoke--I made one that I had to label "Triple Smoked Gouda" after tasting. The smoke flavor increases with age, so I would not add more than a teaspoon for a 4 lb. Gouda. I've since moved to smoking my own, via "the Smoking Gun"--preferable to the artificial additive.