Author Topic: Flocculation and coagulation  (Read 3326 times)

Stinky

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Re: Flocculation and coagulation
« Reply #15 on: May 22, 2015, 02:25:20 AM »
Also cut multiplier does not relate to final cheese moisture but to curd moisture. For example you can use a long multiplier then cut the curd small and cook it resulting a dry cheese.
Multiplier is only one of the levers a cheese maker has.

This is true. But if you proceed with the make the same way it'll be moister.

Offline Boofer

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Re: Flocculation and coagulation
« Reply #16 on: May 22, 2015, 03:04:03 PM »
to instruct and document every cheese I make.  I welcome all feedback and specially corrections to bad instructions.
Very fancy make sheet. :)

If using pasteurized milk, you may wish to include a bit about restoring calcium by using calcium chloride (CACL).

"accordantly"...now there's a word you don't often see in use. When I read it, my mind substituted "accordingly".

My make sheet is a single page (using back of page as well). ::)

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

IllinoisCheeseHead

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Re: Flocculation and coagulation
« Reply #17 on: May 22, 2015, 04:43:05 PM »
If using pasteurized milk, you may wish to include a bit about restoring calcium by using calcium chloride (CACL).

"accordantly"...now there's a word you don't often see in use. When I read it, my mind substituted "accordingly".

accordantly vs accordingly.  One is incorrectly spelled (mine) :).  Thanks Bill Gates....lol.

I really appreciate your feedback :)