[Cheese] Big Trouble in little Gouda

[Jack Schmidling]

Erica Schechter wrote:
> I always dilute rennet. Otherwise, I find that the milk starts
> curdling before it is mixed thoroughly.....

Cancel my comments on the subject.

I was confusing this with some of the recipes that require very little 
rennet, i.e., dilute the rennet and then only use a teaspoon of this.

>Just be sure that the rennet
> isn't diluted too far in advance, and that you use cool, unchlorinated
> water.

Best to use distilled water.

> A tablespoon sounds like an awful lot...how much milk are you using?

Roger so his problem must be in the milk or what he diluted it with or 
very bad rennet.

js

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