I am using the monterey jack recipe from Ricki Carrol's book and the recipe is for two gallons of milk. I am currently using between six and seven gallons of fresh milk and I want to know if I should triple the pressing time as well as the weight. I am tripling the rennet but not any of the setting times. Should I do that too?
If you're using triple the amounts of ingredients, all you need to do is up the weights at pressing time to equal that of the original recipe. Don't triple the weights; use the psi charts found on different forum threads to work out the equivalents. The search function will help here. Don't triple the pressing time.
No, you don't need to change the ripening or setting times.
I'm having a hard time finding any of that info. I see stuff about cheddar but not much else.
Here's one link:
https://cheeseforum.org/forum/index.php/topic,5800.msg42242.html#msg42242 (https://cheeseforum.org/forum/index.php/topic,5800.msg42242.html#msg42242)
When searching, use the keywords calculate psi and there are lots of links out there. I had the same question once! Very helpful people on this forum!!!
Hi Friar, welcome, also, if you search on words "Scaling Recipe" you find more info on this topic. Have fun here!
I put this and other things search, and only get the same post?
Did you change the type of search from "This Topic" to "Entire Forum"?
No i didn't :-[ Thanks for that!
Also, for others, in the IT-FAQ Board there is a how to use the Search tool including the more advanced Search Tool accessable from the top menu.
Would default not be better at the start be "search all" , then refine later? i personally like that,and is what i'm used too. thankyou .
Hi milkybar, good point but I can't find that functionality in the software and I'd rather not install a 3rd party add-on to do that as more chance of conflict and tougher to upgrade the core forum software.