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Title: Scaling Recipes?
Post by: ilvalleygal on July 15, 2011, 01:56:11 PM

I have the "200 Easy Homemade Cheese" recipe book and quite a few of them call for 16 quarts of milk. Is there any rule of thumb for reducing the recipes for 8 quarts? I understand the reason for making the larger batches but I can't get that much milk at one time and I don't have a large enough pot anyway.

Title: Re: Scaling Recipes?
Post by: dthelmers on July 15, 2011, 02:00:48 PM

When I started I was making 2 gallon batches with this book, and I halved all the ingredients with success,
Dave in CT

Title: Re: Scaling Recipes?
Post by: ilvalleygal on July 15, 2011, 02:18:42 PM

Thank you! I can't wait to try something this weekend after I pick up the milk.

Title: Re: Scaling Recipes?
Post by: Cheese Head on July 15, 2011, 05:02:38 PM

Also, if you Search forum on "Scaling Recipes", you'll get several threads on scaling rennet, salt, etc.

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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Discussion => Topic started by: ilvalleygal on July 15, 2011, 01:56:11 PM