So my previous experience was only with cheeses of 2-3 gal. of milk. I now have the equipment to take on larger scale recipes. There is a Red Leicester recipe on the New England Cheesemaking site I want to try:
https://cheesemaking.com/products/red-leicester-cheese-making-recipe (https://cheesemaking.com/products/red-leicester-cheese-making-recipe)
This Recipe calls for 6 gallons of milk but only 1/2 tsp single strength rennet?
Can that be?
6 Gallons of Milk (Not Ultra Pasteurized)
2 tsp (10 ml) Annatto Cheese Coloring
1.5 Packets C101 Mesophilic or 3/8 tsp MA011 Culture
1/2 tsp (2.5 ml) Single Strength Liquid Rennet
Salt
Calcium Chloride (for pasteurized milk)
The general rule of thumb for semisoft cheeses is 1/2tsp rennet per 2 gallon of of milk correct?
So can 1/2 tsp single strength rennet for 6 gal of milk work, if you want to make a semisoft cheese?
What's your take on this?
I also posted the question to the recipe owner, but didn't get a response (yet).
Thanks
nikro000
500 IMCU for 22 liters of milk... That's just over half the standard amount. Couple that with a low temperature and the expectation of a 15 minute flocculation time... I would say, it's clearly incorrect. I would double the amount.
Quote from: mikekchar on March 13, 2020, 07:47:53 AM
500 IMCU for 22 liters of milk... That's just over half the standard amount. Couple that with a low temperature and the expectation of a 15 minute flocculation time... I would say, it's clearly incorrect. I would double the amount.
Thank you!
But keep in mind that the amount of rennet also depends on the pH.
-L