What would be interesting would be to do a "reverse engeneering" of the floc multiplier for your make. What I mean is, on your next make, when you add your rennet float a little bowl in the milk. Tap it gently each minute until it is clear the milk is about to gell. Then tap every 15 or 30 seconds, and figure out when the milk has gelled - when the bowl doesn't move out of place when gently tapped. Write down how much time has passed since you added the rennet. Now, ignore that value, and cut the curds when they are ready based upon your experience. Write down how much time has passed since you added the rennet. (let's say this is your standard 30 minutes for this make). Now, if your floc time was around 10 minutes, then voila, we've got a 3x floc, if your floc was closer to 15 minutes, we're at 2x floc. Do this for a few makes, and we can work out an average floc factor. It would be interesting to see if on a make where the curds weren't ready until closer to 40 minutes if the floc time was also a bit delayed. i.e. your experience may be using the floc, just not calculating it by math but by feel.