Double strength rennet dosing question

[Evan Stellar]

I make raw milk Gouda from my aunt's dairy herd and the farm store near us switched to double strength vegetable rennet only. My question is if I truly go half the amount or if a change like this throws off flocculation time. Does anyone notice flavor differences in the long run with the vegetable type?

 

[MrsDairy]

For double strength rennet, you must halve the dose you were using for single strength. The goal is to keep the same active rennet unit concentration in your milk. If you've halved the dose correctly, your flocculation time should stay the same, as you're hitting the same target activity. You can always do a quick floc test to verify!

Regarding flavor, most cheesemakers I know report very little, if any, noticeable flavor difference in long-aged cheeses like Gouda between high-quality vegetable rennets and traditional animal rennet. Your milk, culture, and aging process contribute far more. You should be fine!

 

[SweetAndSour]

I make raw milk Gouda from my aunt's dairy herd and the farm store near us switched to double strength vegetable rennet only. My question is if I truly go half the amount or if a change like this throws off flocculation time. Does anyone notice flavor differences in the long run with the vegetable type?

Well, in terms of volume, the simple answer is yes, you go exactly half the amount you were using previously. If your old recipe called for one tsp of standard rennet, your new recipe calls for 1/2 teaspoon of double strength.
Just be extremely precise with your measurements, especially for raw milk, since its composition can vary!

 

[Evan Stellar]

This is a clear consensus on halving the dose and expecting flocculation to stay consistent. Also reassuring to hear that any flavor difference from the vegetable rennet is likely to be minimal in an aged Gouda. I appreciate the help!