Hey Alex, I'm having the opposite problem with my flocculation time for cheddar I was getting a set after 5 minutes!! I was using a recipe from a book and it is clear it is not correct! The book advices half a teaspoon to 4.5 L milk. Half a teaspoon is 50 drops! The advice on the bottle is 4-6 drops per L lets say 4 per L x 4.5 L equals 18 drops. I am of course making a stirred curd variety of cheddar. Can any one answer my question about multipliers? I have been informed that a set after 5 Min's is a 12x multiplier, and a set after 1 hour is a 1x multiplier. Therefore 1 multiplier is 5 minutes yes? So If I need a 3x multiplier for cheddar, and 50 drops is 12x, does the maths work like this; 50 drops divided by 12 is 4.16 drops x3 ( for cheddar ) equals 12.48 drops to every 4.5 L milk? Which is not far off the instruction on the bottle.I hear every body talking about PH levels this is clearly critical, again can any Enlighten me?
On the point about the sameness of Israeli milk, the only difference you may see is around Pesach ( passover ) when a month before and after passover ALL Israeli dairies switch from feeding wheat silage to feeding maize silage to abide by the strict food laws concerning leavened products. If one small piece of wheat would come in contact with the milk the whole days production would become Hametz ( forbidden )
Alex have spoken to you on a more personal note on our other thread Q