bernardsmith
Well-Known Member
Recipes for chevre (soft goat's milk cheese) call for only a drop or two of rennet and then allowing the cultured milk to stand about 24 hours before removing the curds from the whey. Does anyone know the reason for using so little rennet? What happens (other than encouraging the milk to coagulate quicker) if you simply add, say a quarter tablet of rennet while allowing the curds to sit in the whey for the same amount of time? Does the cheese become more "grainy" or less smooth? Thanks