We are giving away 4 copies of Thomas J. Elpel's book, Botany in a Day
Thomas will be answering your questions in the plant forum Monday through Friday!
See this thread for details
Permies likes food preservation and the farmer likes Making cheese with out-of-date culture/rennet permies
  Search | Permaculture Wiki | Recent Topics | Flagged Topics | Hot Topics | Zero Replies | World Domination!
Register / Login


permies » forums » living » food preservation
Bookmark "Making cheese with out-of-date culture/rennet" Watch "Making cheese with out-of-date culture/rennet" New topic
Author

Making cheese with out-of-date culture/rennet

Leila Rich
steward

Joined: May 24, 2010
Posts: 3884
Location: Wellington, New Zealand. Temperate, coastal, sandy, windy,
    
  80


I plan to make lots of cheese when I go 'down to the farm' and can get my 5l at the farm gate (for now, anyway... http://foodsafety.govt.nz/policy-law...ons/food-bill/)
The veg rennet's fridged and culture frozen, but they're at least a year or two out of date. Has anyone used old stuff successfully? I get the impression it's a matter of using more for the same effect, rather than the products being useless.
I'm a novice-ish cheesemaker, so 'eyeballing' worries me a bit!


                        


Joined: Jul 07, 2010
Posts: 508
Can't say as I ever have but ...WHY? Using something a day or two outdated is one thing but at least a year or more? I have made cheese and I wouldn't put in the expense, effort and time and run such a risk of having it make someone sick or be unpleasant/inedible after all. Especially if a novice cheesmaker, give yourself a break and use only the best ingredients you can,( which does NOT include ingredients "at least a year or two out of date") so as to maximize the chances of having a first class product. My opinion fwiw.
Leila Rich
steward

Joined: May 24, 2010
Posts: 3884
Location: Wellington, New Zealand. Temperate, coastal, sandy, windy,
    
  80
As far as I can find out, the rennet and culture won't make anyone sick, they just slowly lose potency.
I totally understand your point, but the rennet and culture are expensive and enough for waaay more cheese than I'll make, so if I buy more, I'll have the same situation again.
I'm an experienced cook, so while I haven't made much cheese, I'm ok if there's a bit of trial (and even error )
Maybe I just have get over it and buy more!
Anna Carter


Joined: Feb 11, 2011
Posts: 66
Location: Lacey, Wa
I'm more laid back than most people, but I've used out of date stuff- I just used more than was called for. You could also run a couple small test batches to see how effective they are at this point.


I'm a young and I'm not going to contort myself to fit in with our very ill society. I am a citizen of the world, not a mindless consumer. If you want to follow along with my journal, here's my blog: Life Happened Today
 
 
subject: Making cheese with out-of-date culture/rennet
 
cast iron skillet 49er

more from paul wheaton's glorious empire of web junk: cast iron skillet diatomaceous earth sepp holzer raised garden beds raising chickens lawn care flea control missoula electric heaters permaculture videos permaculture books