Vegeren tablets how much?

Equipment and ingredients suppliers and plans for home made cheese making equipment.

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?

Thanks
wallie
wallie
Registered Member
 
Posts: 578
Joined: Wed Nov 29, 2006 3:05 pm
Location: Newcastle Tyne & Wear

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.
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

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.

Thanks
wallie
wallie
Registered Member
 
Posts: 578
Joined: Wed Nov 29, 2006 3:05 pm
Location: Newcastle Tyne & Wear

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

not come across that one myself...

Dave
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

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.
<a href="http://www3.telus.net/public/hsource/cheesemaking/">The Cheese Hole</a>
User avatar
BlueCheese
Registered Member
 
Posts: 288
Joined: Fri Nov 03, 2006 10:16 pm
Location: Canada,AB

Postby wallie » Tue Feb 12, 2008 6:03 am

So is CaCl vitamin C?

Thanks
wallie
wallie
Registered Member
 
Posts: 578
Joined: Wed Nov 29, 2006 3:05 pm
Location: Newcastle Tyne & Wear

Postby jpj » Tue Feb 12, 2008 9:30 am

no it's calcium chloride - in solution
User avatar
jpj
Registered Member
 
Posts: 358
Joined: Fri Apr 15, 2005 7:28 pm
Location: breckland bandit country

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?

wallie
wallie
Registered Member
 
Posts: 578
Joined: Wed Nov 29, 2006 3:05 pm
Location: Newcastle Tyne & Wear

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)
User avatar
jpj
Registered Member
 
Posts: 358
Joined: Fri Apr 15, 2005 7:28 pm
Location: breckland bandit country

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?

wallie
wallie
Registered Member
 
Posts: 578
Joined: Wed Nov 29, 2006 3:05 pm
Location: Newcastle Tyne & Wear

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.

Dave
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK


Return to Cheese making equipment

Who is online

Users browsing this forum: No registered users and 3 guests