Rennet - liquid vs tablet
Posted: 24 May 2008 02:07 AM   [ Ignore ]
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I was doing a Neufchatel this evening, and the recipe called for liquid rennet.  As I only had tablets on hand, I was at a loss to know how to match up the two for similar concentrations.  Does anyone know how many drops of liquid equal a tablet of rennet?

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Posted: 24 May 2008 02:14 AM   [ Ignore ]   [ # 1 ]
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Sorry to confuse you but rennet comesin different strenghts I will try and find the formula for calculation

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Posted: 24 May 2008 11:23 AM   [ Ignore ]   [ # 2 ]
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What does the package say?

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The Cheese Hole

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Posted: 24 May 2008 07:28 PM   [ Ignore ]   [ # 3 ]
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The packet itself only has a lot # on it.  There is a small identifying blurb - only gives direction to use 1 packet per 2 gal. of milk.  It was purchased from New England Cheesemaking Supply.  I mixed 1/4 tablet with 1/4 cup cool water, then added 2 tsp. of the diluted starter to my milk.  It seems to have set pretty well, so I must have been close.  I would rather not have to guess, though.

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Posted: 25 May 2008 11:30 AM   [ Ignore ]   [ # 4 ]
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“1 pack/2gal” looks like good instructions to go by, and since it has worked then your good to go smile

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Posted: 25 May 2008 04:15 PM   [ Ignore ]   [ # 5 ]
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The neufchatel came off this afternoon, and it was great.  Next time I’ll add a bit of CaCl to firm it a bit more.  I added some dehydrated onion leaves from my garden and it is super.

I have noticed that quite a few recipes only mention liquid rennet.  It is more appropriate for some recipes or is it just a matter of choice?

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Posted: 26 May 2008 10:11 AM   [ Ignore ]   [ # 6 ]
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IMHO, I think it is a matter of choice.  I have used both with equal results.  On todays remake of a swiss I used a combination.  Got great curd set at 50 minutes.

Gotta go, time to cut the curd.

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Kim   cool smile

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Posted: 26 May 2008 03:32 PM   [ Ignore ]   [ # 7 ]
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Ideally powder form will last for years were as the liquid if stored properly will last a year. I use packets that can be hydrated for 100L batches.

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Posted: 26 May 2008 08:13 PM   [ Ignore ]   [ # 8 ]
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Thanks for all the input folks; but I guess we come down to the original question - while the 2 are essentially the same, is there some way to come up with a conversion ratio between liquid and powder?  I.e., if the recipe calls for 5 drops of liquid rennet how much powdered rennet is comparable?

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Posted: 27 May 2008 10:59 AM   [ Ignore ]   [ # 9 ]
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It still boils down to reading the package and following its instructions, their in dif strength for each manufacturer.

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Posted: 27 May 2008 11:48 AM   [ Ignore ]   [ # 10 ]
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OK, guess I’ll just try to keep both on hand.  Thanks for the input, guys.  Sorry to be such a pest.

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Posted: 27 May 2008 05:58 PM   [ Ignore ]   [ # 11 ]
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I am not sure that this will be clear but think of it this way
A recipe should ask for a certain number of International Milk Clotting Units (IMCUs) for a know volume of milk. Lots of books have simplified the process for us beginners eg add 2 ml of rennet per 10 litres of milk BUT this is very risky as you can get different strength rennets (single, double quad strength) and I assume you can get different strength tablets. THe book I use asks for 2.5 ml of liquid rennet per 10 litres of milk but the actual rennet I use has on the lable no more than 2 ml per 10 litres. What we really should be looking for is the number International Milk Clotting Units required per litre or gallon etc. Too much rennet will make your cheese bitter (so I am told) especially the hard cheeses that are stored for a long time. too little and it will not set properly. There is a lot of info on the internet on International Milk Clotting Units have a bit of a read

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Posted: 29 May 2008 04:34 AM   [ Ignore ]   [ # 12 ]
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always RFM read the F* manual wink

Every rennet has its special properties, when you buy your rennet follow instructions only

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