Is my rennet useable?

[kgmom]

I'm trying to figure out if my rennet tabs are ok for making mozzarella. The rennet tabs that came with it have been stored in the freezer for at least a couple years.

I tested per the company that made the kit:

- Mix 1/4 tablet rennet (crushed to a powder) in 8-oz cool water and let sit for 10-15 minutes, stirring now and then.
- Heat 8-oz milk to 90 F.  For testing only, I used fat free pasteurized homogenized (label does NOT say "ultra" anywhere on it) milk microwaved in a pyrex measuring cup.

- Mix 2 tablespoons of the diluted rennet solution into milk (just a few gentle stirs)
- Wait 2 minutes ...the coagulation should be starting, e.g. a 'film' on top of the milk (as described by Ricki)
- Wait 4 to 8 more minutes (6 - 10 minutes total) ...the curd should be at the clean break stage now

The Results:
-------------------
- At the end of 2 minutes, the milk had the same character it had right out of the jug
- At the end of 10 minutes (total), the milk was curding, but very soft and not anything close to a clean break, more like watered-down soft yogurt.  When I came back to it after about 30 minutes, the curd had reached what I believe is the clean break stage. 

Can I use this rennet, maybe upping the amount a bit?  I did find one previous thread regarding a similar issue.  The recommendation was to use 1.3 to 1.5 times the amount of rennet.  Does this make sense for my situation?

I have made ricotta cheese, but that is the extent of my cheese making experience.  I'm working from a kit that I received.  I really appreciate any wisdom. 

[Gürkan Yeniçeri]

Welcome to the forum kgmom, I think your rennet tablets are OK. They were in a foil wrap and frozen so they should be good to use and your test is successfull anyway.

[kgmom]

Thanks for the advice.  I have some fresh milk (I hope) in the fridge, and plan to give it a go tomorrow!

[smilingcalico]

Yes, they seem to be working.  You might consider using the flocculation method so it'll help you over a few makes to adjust and dial in how much of the rennet tabs to use.  Once they are used up, I would recommend switching to liquid rennet.  It's all I've ever used. 
A couple helpful tips, if you don't mind.  An up and down motion with the ladle or slotted spoon will help to distribute the rennet to the bottom milk.  Also, even if you stir in a circular fashion, I think it best to add a small up and down.  You also want to make sure the milk has stopped spinning.  The small bowl used in the flocculation method will also help you see when the milk is still.  I'd post the link to the floc method, but it's a PITA on my cell phone.  Use the search box and you'll get plenty of hits, at least one will be from Gürkan who is much better at posting links than me!

[smilingcalico]

Oh, almost forgot, depending on if you are using store bought milk, or fresh raw milk, the amount of rennet will be different.  More so with raw milk due to seasonal variations, stage of lactation, or other factors.  I often have to adjust with my raw milk, so floc is a great tool for me to adjust the next make.

[MrsKK]

I would NOT allow the rennet/water mixture sit for 10-15 minutes before adding to the milk when you make cheese with it.  The longer it sits, the weaker the rennet becomes.  I would simply add it to water, then stir to dissolve and add it to your warmed milk as soon as it has dissolved into the water.

[kgmom]

 :)SUCCESS!!  Thanks for all your help.  A friend and I made mozzarella today.  I used whole organic milk from a local store, My Organic Market.  It is minimally heated to pasteurized, and delivered from a local dairy twice a week.  I mixed the rennet just before it was needed, as recommended by Mrs.KK.

We had a blast - and have some great cheese for dinner.  We also made some delicious pretzel rolls.  What a day.  Planning our next cooking adventure. 

Thanks again to all who shared their wisdom!

[smilingcalico]

Hey, it's what we do here.  Glad to hear your make was great.

[MrsKK]

Whoo-hoo!  congratulations!  It is so satisfying to have cheese turn out.  What is the next planned adventure in cheesemaking?

[kgmom]

I am open to suggestions.  I have made goat's milk ricotta, which was great.  What would be a next logical step?

[Gürkan Yeniçeri]

Goat Feta, followed by Goat Gouda would be my logical next step. 

[JeffHamm]

Darius has made a goat caerphilly which sounds like it turned out well.  Caerphilly can be eaten in 3 weeks, so you can get into to it fairly quickly.

- Jeff

[smilingcalico]

I usually suggest making what you like to eat.