Author Topic: Tallegio  (Read 295 times)

Offline steamairship

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Tallegio
« on: November 09, 2013, 02:43:55 AM »
Can anyone point me to a Tallegio recipe that includes ph and flocculation?
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Offline linuxboy

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Re: Tallegio
« Reply #1 on: November 09, 2013, 09:41:47 AM »
Delta pH to rennet .1 or a little less, not below 6.55
time to floc 12 mins or a little longer
multiplier 4x
Curd size, pretty big... 5-8 cm.
Drain target 6.4-6.45
Salt target 5.3

for rind and culture, pick the ones you like. make sure if you are not using a complex morge that you include a deacidifier yeast for the b linens.
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Offline steamairship

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Re: Tallegio
« Reply #2 on: November 09, 2013, 04:01:13 PM »
Thank you
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Offline steamairship

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Re: Tallegio
« Reply #3 on: December 26, 2013, 04:38:18 AM »
Thanks linuxboy...big curd your acid call. Floc was much later ...moist paste Did this with raw milk... sensational. Used 10cm square mold. Going to try for a taller mold.
Look after the ways of the past. You will need them in the future.