Tablet Rennet question

[michickenwrangler]

Does anyone have any recipes for cheese with tablet rennet? Can you get consistent results with 1/4 per gallon-ish?

Thanks

 

[freemotion]

A lot of online recipes call for tablet rennet, which frustrates me as I have liquid only....so you should be able to find plenty of recipes.

You can divide or multiply recipes any way you'd like....just remember that it takes the same amount of time to make a one quart batch as it takes to make a 5 gallon batch!

Consistant results? Get over that idea quick! The commercial cheesemakers hope for consistant results by using sensitive equipment that measures things like acidity, which varies depending on where the animal is in her lactation and what she ate that day. So get used to the idea that cheesemaking, like any fermentation project, is always an adventure with a surprise at the end.

As long as it is cheese I am happy. I used to be disappointed when my mozzarella wouldn't cooperate and stretch, but eventually I realized that it was still a delicious eating cheese even if it wasn't suitable for pizza texture-wise.

 

[michickenwrangler]

Well, will it make cheese and make it edible (not too rubbery)?

Thanks

 

[freemotion]

That depends on so many factors. You will need to cut the tablet so that the amount used matches the amount of milk, so that it is in proportion to your recipe.

Some cheeses are rubbery at first and then the texture improves with age, even if that is just a day or two or three. Usually at room temp for 1-3 days, then at a cooler temp.

There are no guarantees with cheesemaking. At least with home cheesemaking. Like breadmaking, it is a learning process, and a lot is about feel and about experimenting.