Author Topic: Cheese Making (Read 3286 times)

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

little blue · « **Reply #1 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...

suziequeue · « **Reply #2 on:** August 05, 2010, 06:52:55 pm »

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

Paul

little blue · « **Reply #3 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