simoncnx Posted April 12, 2013 Share Posted April 12, 2013 We make and sell camembert in chiang mai. If you need some rennet pm me Sent from my GT-I9300 using Thaivisa Connect Thailand mobile app 1 Link to comment Share on other sites More sharing options...
simoncnx Posted April 12, 2013 Share Posted April 12, 2013 Im doing cottage cheese with 4 liter Meji full fat milk and real animal rennet this time. But now after 80 minutes it doesn't cure as i had hoped. According to renet manufacturing website, it should be cured in 30-60 min. I heated it to 37C as recommended, though it went up to 40C for some minutes before i noticed it and turned the heat off. Sometimes with pasturised milk you have to add a tiny bit of calcium chloride dissolved in water Any advice? Sent from my GT-I9300 using Thaivisa Connect Thailand mobile app Link to comment Share on other sites More sharing options...
TramsRepus Posted April 15, 2013 Share Posted April 15, 2013 Im doing cottage cheese with 4 liter Meji full fat milk and real animal rennet this time. But now after 80 minutes it doesn't cure as i had hoped. According to renet manufacturing website, it should be cured in 30-60 min. I heated it to 37C as recommended, though it went up to 40C for some minutes before i noticed it and turned the heat off. Sometimes with pasturised milk you have to add a tiny bit of calcium chloride dissolved in water Any advice? Sent from my GT-I9300 using Thaivisa Connect Thailand mobile app Oh, thanks. Where can i get calcium chloride? And how much should i use? Link to comment Share on other sites More sharing options...
simoncnx Posted April 16, 2013 Share Posted April 16, 2013 Im doing cottage cheese with 4 liter Meji full fat milk and real animal rennet this time. But now after 80 minutes it doesn't cure as i had hoped. According to renet manufacturing website, it should be cured in 30-60 min. I heated it to 37C as recommended, though it went up to 40C for some minutes before i noticed it and turned the heat off. Sometimes with pasturised milk you have to add a tiny bit of calcium chloride dissolved in water Any advice? Sent from my GT-I9300 using Thaivisa Connect Thailand mobile app Oh, thanks. Where can i get calcium chloride? And how much should i use? i bought mine in usa from a cheese ingredients supplier to be sure its food grade. they will tell you how much to use. If you are in chiang mai i can give you a bit Link to comment Share on other sites More sharing options...
TramsRepus Posted April 18, 2013 Share Posted April 18, 2013 Thanks Im doing cottage cheese with 4 liter Meji full fat milk and real animal rennet this time. But now after 80 minutes it doesn't cure as i had hoped. According to renet manufacturing website, it should be cured in 30-60 min.I heated it to 37C as recommended, though it went up to 40C for some minutes before i noticed it and turned the heat off.Sometimes with pasturised milk you have to add a tiny bit of calcium chloride dissolved in waterAny advice? Sent from my GT-I9300 using Thaivisa Connect Thailand mobile app Oh, thanks. Where can i get calcium chloride? And how much should i use? i bought mine in usa from a cheese ingredients supplier to be sure its food grade. they will tell you how much to use. If you are in chiang mai i can give you a bit I'm living in Jomtien. Thanks anyway. Link to comment Share on other sites More sharing options...
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