What Happens When Cheese Marries Excess Rennet?

Putting too much rennet in cheese can have several negative effects. Here are some possible outcomes:

Extremely rapid coagulation resulting in a very firm and rubbery curd that tears when cut;

Curds holding too much whey, which can lead to a weaker cheese structure;

A bitter taste when diluted improperly or aging poor due to the high concentration of rennet;

To avoid these issues, it is important to follow the recipe instructions carefully and measure the rennet quantity precisely. Additionally, it’s recommended to dilute rennet in non-chlorinated water before adding it to milk to avoid any chemical reaction between rennet and chlorine. By following these steps, you can achieve the perfect cheese texture and flavor.

What Happens If You Put Too Much Rennet in Cheese?

Cheese-making is an art that requires precision and attention to detail. The use of rennet is critical in the coagulation process that turns milk into cheese. It is an enzyme that helps solidify the milk proteins, separating the liquid (whey) from the solid (curd). However, adding too much rennet can have adverse effects on the cheese, resulting in texture and flavor issues.

Rapid Coagulation and Rubberiness

One of the most significant impacts of using excessive rennet is rapid coagulation, which results in firm and rubbery curds. When coagulation occurs quickly, it creates a tight and compact cheese structure that can be difficult to cut. The curd can tear rather than slice, leading to a less desirable texture. The excess rennet causes curds to cluster together, trapping too much whey and resulting in a rubbery appearance and consistency.

Curds Retaining Excessive Whey

When curds hold too much liquid, the cheese becomes overly soft and can turn slimy. As mentioned previously, too much rennet can cause curds to coagulate too quickly, preventing the whey from separating efficiently. The trapped whey leads to excessive moisture in the final product, resulting in a soft and slimy texture. This is particularly problematic in firmer types of cheese like cheddar, which should have a drier, crumbly texture.

Bitter Taste from Improper Dilution

Excessive rennet can also lead to bitterness in cheese. Dilution with water is necessary in many cheese-making processes to prepare the milk for coagulation. However, using chlorinated water can have adverse effects on the cheese’s flavor. The use of chlorinated water can react with the rennet, resulting in a bitter taste. This problem becomes more severe with high concentrations of rennet.

• Pro Tip: Dilute rennet only in non-chlorinated water to avoid a bitter aftertaste.

The Importance of Using Non-Chlorinated Water

Using non-chlorinated water is an essential step in ensuring the best quality cheese. Chlorine is a necessary chemical for public drinking water, but its effect on cheese-making can be detrimental. Chlorine can react with enzymes like rennet and create undesirable flavors in the cheese. When making cheese, always use non-chlorinated water to dilute your rennet and prepare the milk for coagulation.

Potential Texture Issues with Excessive Rennet

As mentioned at the start of this article, adding too much rennet can create rubbery or slimy curds. Apart from these problems, the texture of the cheese can also be rough and crumbly if the rennet concentration isn’t correct. Cheese should have a smooth, creamy texture without any clumps or lumps. With excessive rennet, the cheese can become too dry, crumble easily, and have an unpleasant mouthfeel.

Effects on Cheese Aging and Flavor

Lastly, excessive rennet can also impact cheese aging and flavor. Cheese undergoes a chemical process as it ages, and the concentration of rennet plays a crucial role in this process. Too much rennet can cause the cheese to break down too quickly, resulting in an overripe, sharp flavor. In contrast, too little rennet can lead to an underdeveloped flavor and slow aging process. In conclusion, using too much rennet in cheese-making can have adverse effects on the final product’s texture and flavor. Diluting the rennet in non-chlorinated water and using the correct concentration is crucial in achieving the best results. Cheese-making is a complex process that requires precision, but with some practice, you can create delicious homemade cheese that will impress even the most discerning palates.