Wondering if there is any issue using soft water when mixing renet w/water.
This has never been an issue for me as I don't have soft water. However, I was making cheese at a different location last week and was just informed that the water I used was from a water softner. I currently have one cheese aging that was made w/this water so I'm curious what to expect. Also, I may be making cheese there again so I need to know for the future.
Thanks!
Sue
AKA ~Leah's Mom~
Maybe somebody with more experience than me has a better informed opinion, but I wouldn't have thought it was a problem. Water softeners usually work by passing the water through an ion exchange column primed with salt, so the "softened" water usually has a higher than normal Sodium ion content (ie. slightly salty). I've seen some recipes that call for salt to be mixed with the rennet before adding to the milk, so presumably the salt doesn't have a too adverse effect on the rennetting process .... :-\
Thanks. I'm hoping that is the case. It never crossed my mind that there may be an issue since I don't usually make cheese where there is soft water. It was one of those "after-thoughts" that had me wondering and so far I haven't seen anything stating it would be a problem.