Re: [dairysheep] Cheesemaking Question Part 3

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Need Help! I used almost 2 gallons sheep milk. I used the 1/4 packet of Mesophilic direct set, 1/8 teaspoon of rennet (it called for 1/2 t). I maintained the temp at 90 degrees. One recipe says to let it set for 30min, the other 1 hour. It has been 45 minutes and there is no sign of curds! Can I add more rennet now? Should I wait it out! Thanks!Darlene To: "dairysheep " <dairysheep > Sent: Wednesday, April 25, 2012 10:20 AM Subject: Re: [dairysheep] Cheesemaking Question

Yes she is correct you need to cut back on both the starter and rennet. For a one lb wheel i do about 5lbs of pressure and increase gradually to 10lbsSent from my iPhone

In Ricki Carroll's book " Home Cheesemaking", she mentions the following:When making cheese with sheep milk use 3-5 times less rennet.....use half the salt,......and exert only light pressure when pressing." Has anyone who makes cheese with sheepmilk found these statements to be accurate? Does it matter that much? I will be starting my first hard cheese this morning, and I'm hoping someone can answer this for me pretty quickly! Thanks so much!Darlene