Print Page - Water, Hard/High Mineral Content - For Diluting Rennet/Washing Curds?

Title: Water, Hard/High Mineral Content - For Diluting Rennet/Washing Curds?
Post by: BigCheese on April 25, 2010, 05:27:49 PM

Hi, I remember reading somewhere that excessive minerals can negatively effet rennet. Is that right? I have well water that is heavy with minerals. Should I buy distilled for scalding/washing curds?

Title: Re: Water, Hard/High Mineral Content - For Diluting Rennet/Washing Curds?
Post by: linuxboy on April 25, 2010, 05:29:12 PM

For washing? No, by this time, the rennet has done its thing. Use distilled for diluting the rennet, though.

Title: Re: Water, Hard/High Mineral Content - For Diluting Rennet/Washing Curds?
Post by: BigCheese on April 25, 2010, 06:13:28 PM

Got it, thank you.

Title: Re: Water, Hard/High Mineral Content - For Diluting Rennet/Washing Curds?
Post by: patit on April 27, 2010, 06:15:32 PM

So if there's too many minerals in the water it will prevent the rennet from working? Then is it possible that the reason that I haven't been able to get a real solid curd since January is because we switched over from our well water to our spring water about then? Is the problem really that easy to fix!?

Patit

Title: Re: Water, Hard/High Mineral Content - For Diluting Rennet/Washing Curds?
Post by: linuxboy on April 27, 2010, 06:25:56 PM

Correct, if you dilute your rennet in well water, and the mineral content is high, it interferes with coagulating strength. You should be using distilled water.

CheeseForum.org » Forum

GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Coagulants & Coagulation Aids => Topic started by: BigCheese on April 25, 2010, 05:27:49 PM