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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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STANDARD METHODS - Making Cheese, Coagulation
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Floc multiplier for Jarlsberg
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Topic: Floc multiplier for Jarlsberg (Read 1871 times)
stinkymccheese
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Floc multiplier for Jarlsberg
«
on:
February 01, 2013, 06:37:45 PM »
I've looked but I'm not finding any info on this, would it fall into the category of an alpine cheese with a multiplier of 2 - 2.5?
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linuxboy
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Re: Floc multiplier for Jarlsberg
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Reply #1 on:
February 01, 2013, 06:48:12 PM »
2 is low unless your caseins are very high and of good quality. 2.5-3x is about right.
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stinkymccheese
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Re: Floc multiplier for Jarlsberg
«
Reply #2 on:
February 01, 2013, 06:58:18 PM »
Perfect, thanks.
I just added the rennet and this is my first time using the floc method, I'm really pumped to see how this all plays out.
SDB
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CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
STANDARD METHODS - Making Cheese, Coagulation
»
Floc multiplier for Jarlsberg