www.sausagemaking.org

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?

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

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

Dave

is it too little?

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

Dave

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

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?

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

Dave