rennet

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Tony L
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Re: rennet

Post by Tony L » Sun Feb 01, 2015 6:32 pm

CorneliusAlphonse wrote:Bringing this back from the dead,anyone ever find a local source of rennet? Got a gallon of raw milk from the farm hoping to make some cheese tomorrow.

That should be nice Liam. Fresh milk should make some great cheese.

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CorneliusAlphonse
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Re: rennet

Post by CorneliusAlphonse » Sun Feb 01, 2015 7:17 pm

dexter wrote:I have some ice cream rennet if you're desperate
Is that the dry tablet stuff? It was all I was really looking for for this batch. Where did you get it?
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere

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dexter
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Re: rennet

Post by dexter » Sun Feb 01, 2015 7:26 pm

It's a powder from what I remember, it's also from A grocery store in Kansas City.

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CorneliusAlphonse
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Re: rennet

Post by CorneliusAlphonse » Sun Feb 01, 2015 7:31 pm

Oh nice imported! Haha. I will send you message tomorrow, I'm going to check around a few grocery stores eg Pete's, planet organic, joe howe superstore.
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere

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CorneliusAlphonse
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Re: rennet

Post by CorneliusAlphonse » Mon Feb 02, 2015 6:18 pm

Organic earth on Quinpool carried liquid rennet, in the fridge near the milk/cheese. $5.99 for a 1oz of liquid which is quite a bit (enough for 24 batches maybe? Depends on the cheese I guess). They had a label for rennet tablets as well, which keep longer, but they were out of stock.

The dropper bottle is good until Feb 2016

Thanks for the help everyone :cheers:
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere

TimG
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Re: rennet

Post by TimG » Mon Feb 02, 2015 6:58 pm

Post a tutorial with pictures on this!! Been curious to give this a shot.

:banana: :rockin:

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CorneliusAlphonse
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Re: rennet

Post by CorneliusAlphonse » Mon Feb 02, 2015 7:35 pm

Haha first attempt isn't going great, I'll post an overview later.
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere

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CorneliusAlphonse
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Re: rennet

Post by CorneliusAlphonse » Tue Feb 03, 2015 12:54 am

Ended up going quite well - 1us gal of farm milk made 400g of mozza (and the leftover whey made 250g of ricotta)

Used these instructions pretty much verbatim (had to leave the curd to sit about 12 minutes before transferring to colander - the cheese looked almost like pudding or melted brie at that stage.)
http://www.cheesemaking.com/includes/mo ... index.html" onclick="window.open(this.href);return false;
http://m.instructables.com/id/Great-Ric ... -Whey/all/" onclick="window.open(this.href);return false;

No pics during the process

edit: if i were doing it again, id add a bunch of salt to the mozza (ie, a tsp or two). kinda flavourless without it.
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere

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