[Cheese] Big Trouble in little Gouda

[Brian]

1 Tablespoon of rennet dilute in 1/4 cup of cool water.
I will check out your recipe.  I am pleased with your cheddar recipe.  It 
did what it was supposed to do.
The recipe said to dilute in so it would mix well.

Brian


----- Original Message ----- 
From: "Jack Schmidling" <arf at mc.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Friday, January 06, 2006 7:49 AM
Subject: Re: [Cheese] Big Trouble in little Gouda


> Brian wrote:
>> Just finished another batch this evening and had some troubles with this
>> Gouda.
>> Recipe called for 2 gallons whole milk
>> Mesophilic Starter per instructions
>> Calcium Chloride " diluted
>> Liguid rennet " diluted
>
> Why and to what extent did you dilute the rennet?  Sounds like you
> should have used it full strength.
>
> You might want to compare your recipe with the one at my site.
>
> js
>
>
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