linuxboy, What are the variables that contribute to low yield? Obviously low solids in the milk, but I am referring to the process of cheese making. I guess it really comes down to moisture level, right? and moisture level is related to the curd size, cook temp and rate of temp increase and all the normal variables, right. Is there any thing else to it?
In the process, you're right, that if you get all the solids you can out of the milk, it's the water content that affects final yield. To get more water in the cheese, you need curds that have a high moisture content that still matt together. To get this, as you said, you keep temps low, cut the curd a tad bigger, and use a larger floc multiplier. Can do one or all of the three.
I want to come back to getting all the solids you can out of the milk, because that's more crucial. To do this, you want to trap as much fat+minerals in the curd as possible, and also ensure a good curd set. To trap solids in the curd, biggest difference is letting the curd heal, using the right floc multiplier and curd size, and stirring at a reasonable rate.
So yeah, you got it, but also keep in mind healing and stir rates. You want the smaller curd bits to firm up and trap solids, and don't want to shatter them as you stir.
