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  I have a bottle of DCI veal rennet purchased from D. Connection about 3 months ago. ( Sept. 7th). When i first started using it,  it gave great result. 11, 12, 13 min flocs everytime. Then I took a month off from cheese making and when i started back in, about 2 weeks ago. The flocs havent been anywheres near as good as they where before. Made 3 batches with store bought milk and had 16, 16, 18 min flocs....I havent changed anything in the way of amounts, techniches or milk suppliers...Also over this past weekend i tried my first 2 batches of raw milk. Didnt add any CaCl to the first batch and had a 22 min floc. ...on the second batch i added a "little" more rennet and 1/2 tsp  CaCl to 4 gals skimed and hit the 13 min. mark.... I know the easy answer here is the rennet has lost its strength. ""But"" I seam to remember reading a thread. talking about a cows change of diet in the winter months. can effect the milk. Could this be the problem?...The cows in my neck of the woods must have stopped field grazing about 4 weeks ago and are eatting silage now. could this be the cause?...could the milk be low in calcium?

 

Yep, most likely winter milk issue. At fridge temps, the rennet degradation would not be this severe. Add CaCl2.

I aggree with Linuxboy.

I have used a year old calf rennet the other day and it worked nicely. But I did have 2 little bottles of the same batch (coming from the same big container) and one of them (the one I mostly used) has totaly lost its properties. I had to throw that away, think it is contaminated.

Thanks guys...was worried about over rennetting. I'll jack-up the CaCl2...apreciate !

   Hugh

Hugh, also add more rennet this time of year. Even for my semi-lactic curds I add another drop per gallon to have a better set.

  LB...Thanksx3... I'll do that. Im gearing up for the big Parm make and i wanna get it right. This rennet thing really threw me.