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Quote from: Nitai on June 22, 2010, 09:05:52 PM

Quote from: MrsKK on June 22, 2010, 03:25:42 AM
I used Junket rennet exclusively for over a year and had great results with it - don't just discard it because of the name.

I stand corrected

I too used Junket for nearly 30 years without problem although I will admit to quicker firmer curds with animal rennet. I find Junket about equal to veggie rennet.

if you can post some pictures, everytree, people can probably give you some better guidance.

3rd batch LEMON CHEESE    Did a double 5-gallon batch of Mozz. Junket 2.5 tabs per 5 gallons worked before, but those batches were botched/saved (and did stretch). Well, I forgot to buy more junket the night before, my powdered calf rennet hadn't come, so I tried 1.5 tabs junket each bach. Obviously not enough. I believe I over acidified and nadda on coag. I did actually try 170 degree water bath, but alas, it just did nothing but irritate me. I wouldn't recomend heating something that isn't sticking together as a curd. It's just a waste of time.

Well, that was last week. This week I have 15 gal of 4 or less day old raw milk; Thermophilic culture (T61?); powdered calf rennet (says I only have to at 1/8 tsp, must be some good stuff); and a pH meter. One let down is that I just read some threads on pH and temp, so I hope I didn't just waste 60$.

What I haven't found are any recipies that have pH markers for Thermophilic culture. Can find pH for spinning, but not for adding rennet. I also haven't been able to find any info on 5 gallon batches and thats just plain frustrating to read nothing but 1-2 gallon recipies. I am swimming in recipies that don't match my conditions. I saw a thread that mentioned 6.4 for adding rennet, but I'd sure like a confirmation. Well, I think I'll just make 5 gallons today and revisit the issue of 15 gallons tomorrow.

Also, finally got a fridge, so I'm cooling the milk in the freezer and then transferring it to the fridge. Holds like 18 gallons, just wish I had that many 1 gal glass containers.

Hope someone is online that can give me a hand before I have to go back home and away from internet.

I have been having better results by letting the milk ripen more before adding rennet for mozz. It results in less retained calcium in the curd and a softer mozz. I rennet mozz at 6.35-6.4. You need the TA61 and a little yogurt or Lactobacillus helveticus or Lactobacillus buglaricus to make mozz.

Take a look at my howto. http://www.wacheese.com/index.php?option=com_content&view=article&id=48

Yep it's TA61. With 5 gallons mult x5? I think I may have some yogurt from the store with the approp culture, how much to add if no buttermilk?

The yogurt helps to give a slightly better mouthfeel and faster acid buildup. Also consumes some residual sugar. Not absolutely necessary, but it helps. Add 1/4 cup yogurt/ gallon. For 5 gal milk, you need 1/2 tsp of TA61. The times in my howtos are a general guide - the pH is the driving decision factor. It may take more or less time.

thanks linuxboy. We'll give it a whirl!

Well, I just wanted to give everyone that contributed to this thread an update on my cheesemaking.

SUCCESS!

For my first 10 gallon batch I did citric acid and powdered calf rennet. Didn't want to change too much at once. Did great! Couple things were off though. My pH tester (which is not adjusted by temp) was reading very acidic. By that I mean that fresh milk was like in the 5 range. This was something I couldn't quite figure out until I read some other threads about temp affecting pH. Second, I added by rennet and this stuff went to town! 2 minutes (or less) and clean break in 6 minutes. MY FIRST CLEAN BREAK!!! It was so cool. Turned out great.

Second 10 gallon batch used linuxboy's recipe. Didn't have any cultured buttermilk, and had to buy some yogurt, but I felt this turned out better. Taste was a bit better, especially after a couple days. With this had a pretty normal floccation point and clean break. Everything went well. Oh, also, I recalibrated my pH tester at 90 degrees, and it was more in line with the pH markers.

Thanks everyone for all of your input.

That's fantastic! Congrats! Hope you have lots more cheesemaking successes.

Congrats EGT!

Yeee-Haaawwww!