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Post by Deleted on Mar 29, 2015 16:05:34 GMT
I hope "cheese" falls under the Cooking and Baking... Started a batch of chevre yesterday, using mesophilic culture and rennet. It's very tasty this morning, but it's also incredibly watery. Maybe 1/5 drop of rennet wasn't enough? What will happen if I add more rennet? Thinkin' it might be time to start making smoothies around here.  |
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Post by Deleted on Mar 30, 2015 16:55:29 GMT
I have over a gallon of thin yogurt. |
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Post by Deleted on Mar 30, 2015 18:12:07 GMT
Found it.
I am still finding my way here.
You can check the strength of your rennet. Somewhere I how to do that
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Post by Deleted on Mar 30, 2015 18:14:56 GMT
Heat one cup of milk to 90F. (Do not add citric acid.) Dissolve 1/4 rennet tablet (or 1/4 tsp. liquid rennet) in 8 oz of cool water and stir well. From this diluted rennet take 2 tablespoons and add it to the milk at 90F. Stir gently from the bottom to the top for 30 seconds.
If the rennet is working, the milk surface will begin to firm or form a slight film after two minutes. After six minutes, it will have formed a curd that will hold a knife cut."
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Post by Deleted on Mar 31, 2015 0:04:14 GMT
YAY! Thank you, Steff!
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