Cheesetastic weekend!!

General Cheese making discussion

Cheesetastic weekend!!

Postby Fallow Buck » Wed Feb 07, 2007 10:06 am

Hi All,

I've ordered some stuff from Ascott for the weekend when a couple of mates are coming over to make some stilton. The last one was great (piccies in Chatter).

I'll be using the colander method again, but this time I've got some CaCl to help curd formation and I wanted to make one batch that was big enough to make up 3 stiltons.

A couple of questions though:

1) How much CaCl do you add per gallon of milk?

2) I'm using animal Rennet and is this still used at 1/2tsp per gallon?

3) How many litres in a gallon?

I'm also hoping to get some small camemberts made if time allows

In God We trust, Everyone Else Pays Cash.
Fallow Buck
Registered Member
Posts: 507
Joined: Fri Dec 09, 2005 11:04 am
Location: UK

Postby BlueCheese » Wed Feb 07, 2007 4:04 pm

1/4tsp CaCl and rennet / gallon unless otherwise stated.
US=4L Imperial =4.54L
I have used 1/4tsp for 6 L and works fine (using bio Rennet)
<a href="">The Cheese Hole</a>
User avatar
Registered Member
Posts: 288
Joined: Fri Nov 03, 2006 10:16 pm
Location: Canada,AB

Return to Cheese Chat

Who is online

Users browsing this forum: No registered users and 3 guests