www.sausagemaking.org

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

Rgds,
FB

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)