I apologize in advance as this has surely been addressed on this forum but I could not find the answer I am looking for. I am very new to this. I have tried three basic cheeses and just cannot seem to get a clean break. I have tried three kinds of milk and am using rennet I just got from NE cheese Making.com. So I was looking for ways to test rennet. I have found three different sites. Each are essentially the same BUT the amount of rennet added to the 8oz of milk is different in each. Two have 1/4 tsp in 1/2 cup water. But One of those says 2tsp of the solution and another says 2TBSP. Another says 1/4tsp rennet to 2TBSP water.. and you add that. As you can see the amount of rennet in each test is quite different! The first adding ~0.007tsp, the second 0.02 tsp and the lactone the entire 0.25 tsp. Which is it? Thanks!
Look at the label on the bottle that you got, My experience from that particular vendor is that they tend to be a bit more dilute than most. So, if it says - on the label! - to use 1/2 a teaspoon for two gallons of milk, I tend to use 3/8. Then, read about the flocculation method on this forum of how to calculate when to cut the curds.
Have fun!
Thank You. I actually tried the test mentioned on the NE cheese making site on two different milks. After 6 minutes, the milks were completely liquid. Not set at all. I'll try on one more milk I KNOW is gently pasteurized milk and see just to check again. But one more question: You say it tend to be dilute from that vendor, so if it says use 1/2 tsp you use 3/8. But 3/8 is less than 1/'2. If it's more dilute why would you use less? Thanks!
Oh I have read about the flocculation method but I want to do this simple test first on small amounts of milk. thanks again!
I got a bottle of rennet early this spring that froze during shipping, it failed the tests you refer to.
Hmmm.. Interesting. Thanks!
"Get Culture" has the test I use...
https://www.getculture.com/Coagulant-Test.html (https://www.getculture.com/Coagulant-Test.html)
That's great! Thank You!
Oops. That is what happens when you type fast and do not go back and look things over. I meant 3/4!! Not 3/8. My bad.