Hi from the UK,
I have been using a liquid calf rennet, and through trial and error have figured out that I can get a floc time of 13-15 minutes (which seems to be desirable) for the 18L of cow's milk I use with 7ml of this rennet (diluted in 100ml of non-chlorinated room temp water).
From the recipes I have seen, this amount of rennet seems high. Should I be concerned about this? I have not encountered any bitter cheeses yet, however have not aged any for more than 3 months.
Many thanks,
Neil
For that amount of milk it seems reasonable. I do 1/2 tsp (2.46 ml) per 8 L.
Very often the rennet amounts in recipes are very low...
Rennet strengths vary. If your rennet is fresh I wouldn't be concerned about using more than the recipes say.
Just go for the floc. time. :-)
Thank you both. Glad to hear that...
I use something called rennet paste. I typically use around 8 ml per 24 liters of unpasterized milk to get a good floctime. My rennet paste strength should be equivalent to single strength rennet - 1:15000.