Vegeren tablets how much?

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Vegeren tablets how much?

Postby wallie » Mon Feb 11, 2008 5:30 pm

I have just purchased my Vegeren tablets and would like to know how much to use for 1 gallon of milk?

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Postby saucisson » Mon Feb 11, 2008 5:39 pm

What instructions are there on the box for junkett Wallie? I've only used the liquid but should be able to calculate for you.
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Postby wallie » Mon Feb 11, 2008 7:15 pm

Sorry Dave I must be going senile in my old age, when you I went to look on the packet, guess what its liquid and states for Cheese making use 10drops to 1pint milk!
I had just taken for granted it was tablets because I went into Sainsbury, and asked if they stocked Vegeren tablets, the assistant said yes and got me the packet of the shelf.
Another thing I meant to ask, did I read somewhere that if you are using store bought milk its best to add a vitamin C tablet.

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Postby saucisson » Mon Feb 11, 2008 8:32 pm

not come across that one myself...

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Postby BlueCheese » Mon Feb 11, 2008 11:12 pm

CaCl is to be added because the store bought stuff is processed. 1/4tsp /gall it helps coagulate.
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Postby wallie » Tue Feb 12, 2008 6:03 am

So is CaCl vitamin C?

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Postby jpj » Tue Feb 12, 2008 9:30 am

no it's calcium chloride - in solution
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Postby wallie » Tue Feb 12, 2008 11:18 am

Last question before I make the big start:
Is store bought plain yoghurt o/k to use as a starter?

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Postby jpj » Tue Feb 12, 2008 12:13 pm

yes, as a short answer
and
as long as it's live it acts as a thermophilic starter (warm - eg stilton ), if you want mesophilic (cooler - eg cheddars) use live cultured buttermilk (available at supers and some independents)
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Postby wallie » Tue Feb 12, 2008 2:28 pm

Back to the CaCI to help the milk coagulate.
Can I use a vitamin D tablet instead if so when should I put it in the milk?

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Postby saucisson » Tue Feb 12, 2008 3:07 pm

Vitamin D promotes calcium absorption in the body, it won't have any effect on your cheese making.

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