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Home Brew Forums > Food and Beverage > Cheese Making Forum > Rennet and temperature
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Old 01-05-2012, 01:21 PM   #1
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Default Rennet and temperature

Please help me understand a thing. When a recipe says "Bring milk to 30C, add rennet and let sit", do I have to maintain the 30C temperature as the milk curdles or is it fine to let the pot cool down slowly?

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Old 01-09-2012, 01:22 AM   #2
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If 30C is 90F, then from my first try at this mozzarella, I would say no to your question. Again, on my first try tonight, I brought the mixture up to 90F, added the rennet while I removed it from the heat and let it sit alone. It worked.

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Old 01-09-2012, 01:28 AM   #3
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it wont cool off too much in the time it takes to set up, at least I have yet to have a problem with it and I am in Wisconsin and have a window right at my sink/work area

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