The Accidental Smallholder Forum

Food & crafts => Recipes => Topic started by: suziequeue on August 05, 2010, 06:20:32 pm

Title: Cheese Making
Post by: suziequeue on August 05, 2010, 06:20:32 pm

Hello all, Suziequeues kitchen bound husband here....

Can anyone advise the volume of water required to "dilute" 3ml of Rennet for my cheddar recipe?

It doesn't appear in any text books and a US website has an opinion that I don't necessarily share!

Thanks,

Paul the Blessed Cheesemaker
 :farmer:

Title: Re: Cheese Making
Post by: little blue on August 05, 2010, 06:24:11 pm

about 3 tea spoons?
 
the soft cheese I've just made uses "2 drops in 2 teaspoons" so thats 2ml to 2 tsps...

Title: Re: Cheese Making
Post by: suziequeue on August 05, 2010, 06:52:55 pm

That volume certainly looks more likely than the US version of 40ml for 1ml Rennet!

Paul
 :farmer:

Title: Re: Cheese Making
Post by: little blue on August 05, 2010, 08:06:20 pm

its more to help "spread" the rennet around the curds... there seems no point in adding too much water to then spend ages draining and squeezing out the liquid, does there ?!!

good luck, I havent yet attempted hard cheese - have no press, and no patience ;)

Title: Re: Cheese Making
Post by: sheila on August 05, 2010, 09:42:55 pm

can we have the cheddar recipe please?

Title: Re: Cheese Making
Post by: Samantha on August 09, 2010, 03:07:23 pm

Oooo yes cheddar recipe please :)