Hi All,

  today we were whiling away easter sunday in teh Adelaide Hills and dropped into Udder Delights to see about rennet and culture and somehow walked out with both.

  Now the culture is an itty bitty sachet, its choozit, and she said it was enough for 50l. I only want to make 10l at a time but I can’t imagine myself dividing this into 5 portions.
So .. can I use some fraction of a tsp? Or get my husband to divide it on a 4 figure balance, or culture it up to make 1l of starter and use it like that?
Its exactly this .. http://www.ascott.biz/acatalog/Choozit-DVI-Cheese-Culture-MA400-Ezal-DP6210.html (but I certainly didn’t pay 7 punds for it!).

  Second question ... I assume rennet is rennet, so if ricki carrol says 1/2 tsp, this non-animal rennet will also be the same strength?

  Last question .. the culture goes in the freezer .. what about rennet? In the fridget I think??

thanks ...

I am not sure what kind of renett you have, pills/liquid?
I am using liquid vegetarian renett, 1 drop/1 l of milk, per manufacturer’s instructions.
As for keeping, culture in the freezer and renett in the fridge.

Thanks Sandor. I guess I should ring the shop about the rennet.

A suggestion regarding the culture.  You might consider blending it into a quantity of powdered milk so that it will be easier to measure out.

What I do is put my packets in 100ml bottle with water, 1 packet does 100L, so I just measure out 1ml/L So if your’s does 50L then mix it to a volume of 50ml and store it in the fridge.

Thanks everyone. Adding it to water will shorten its life wont it??

mine has laster over a year without any problems. I just renewed it the last batch.

Good subject, where do all prefer ordering supplies such as starters, rennet, molds, etc. I have been using Leener’s. Is there a better source?

GIBB

Depends were u live. In Canada its Danlac.

Idaho, USA

I like New England Cheese Making Supply; but then I haven’t used anyone else.  I get really good service from them - i.e., really fast delivery times.

Thanks, I may give them a try.

I was quite surprised to find that this dairy, Udder Delights, sold rennet and culture. They are about 20km from us, and we happened to be there being touristy, so it was worth not paying postage from an online place.
What’s my point?? Well .. maybe its worth keeping your ear out .. there may be places near you to where you can buy supplies. It seems cheese making is becoming more and more popular as artisan cheeseries pop up and supplement their income with lessons.

Here’s another thought, Samantha: if there are several cheesemakers in your area, it might be an idea for a distributorship.  I.e., YOU could be the supplier.