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Hi from the UK,

I have been using a liquid calf rennet, and through trial and error have figured out that I can get a floc time of 13-15 minutes (which seems to be desirable) for the 18L of cow's milk I use with 7ml of this rennet (diluted in 100ml of non-chlorinated room temp water).

From the recipes I have seen, this amount of rennet seems high.   Should I be concerned about this?  I have not encountered any bitter cheeses yet, however have not aged any for more than 3 months. 

Many thanks,
Neil

For that amount of milk it seems reasonable. I do 1/2 tsp (2.46 ml) per 8 L.

Very often the rennet amounts in recipes are very low...


Rennet strengths vary. If your rennet is fresh I wouldn't be concerned about using more than the recipes say.


Just go for the floc. time. :-)

Thank you both.  Glad to hear that...

I use something called rennet paste. I typically use around 8 ml per 24 liters of unpasterized milk to get a good floctime. My rennet paste strength should be equivalent to single strength rennet - 1:15000.