rennet chymosin concentration

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

rennet chymosin concentration

Postby salchicha » Mon Nov 23, 2009 1:17 pm

I bought my rennet (présure in French) at the pharmacy, they order it and I got it the day after.
It is marked under the name: active chymosin equal or superior to 520mg/l
then in the instructions they recommend 3-4 droplets per liter of milk they also recommned to add calcium if using pasteurized milk.
but then they recommend to wait 24 hs!!!

my cheese recipe ask for 20 minutes to form the curd, cut the curd in little cubes, reheat slightly, eliminate whey, salt it, press it and eat it!

I don't want to wait 24 hs...

I am wondering if the long wait is due to the maybe low concentration of enzyme in the rennet...
anybody knows about these things?
User avatar
salchicha
Registered Member
 
Posts: 15
Joined: Sun Jun 21, 2009 8:58 am
Location: France, USA, Mexico

Postby saucisson » Mon Nov 23, 2009 3:56 pm

I can't find the chymosin content of my rennet essence but 520mg/L seems to be a standard figure for cheesemaking Rennet. Adding 3 or 4 drops per litre...

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6773
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby salchicha » Mon Nov 23, 2009 4:23 pm

saucisson wrote: Adding 3 or 4 drops per litre...

Dave


is it too little?
User avatar
salchicha
Registered Member
 
Posts: 15
Joined: Sun Jun 21, 2009 8:58 am
Location: France, USA, Mexico

Postby saucisson » Mon Nov 23, 2009 6:29 pm

I'm not sure, can you experiment with a cup of milk and a drop of rennet and see what happens...

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6773
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby salchicha » Tue Nov 24, 2009 9:06 am

it doesn't work, I left it overnight and nothing happened ...but then it was pasteurized milk and I didn't have any extra calcium to add

I will try another day with raw milk
User avatar
salchicha
Registered Member
 
Posts: 15
Joined: Sun Jun 21, 2009 8:58 am
Location: France, USA, Mexico

Postby salchicha » Tue Nov 24, 2009 12:50 pm

I was going to discard the milk that I used in my experiment and I noticed that it was thicker than normal, I think I just made fromage frais or something like that

I just noticed something in the rennet instructions: be careful about temperature

maybe I need also a good thermometer, mine is more like for candy and oil, and it might not be very exact at low temperatures

any ideas?
User avatar
salchicha
Registered Member
 
Posts: 15
Joined: Sun Jun 21, 2009 8:58 am
Location: France, USA, Mexico

Postby saucisson » Tue Nov 24, 2009 4:58 pm

Image

It's quite temperature sensitive... Maybe a simple medical thermometer would do the job.

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6773
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 1 guest

cron