I suppose I did roll the dice a bit on the rennet - as I couldn't get 2.5 on the syringe !! Hindsight being 20:20 I'll use 2.8 next time. I was also being a bit cautious as I was using a new milk and reading that increased protein and fast coagulation in the milk help create a firmer casein matrix but where the pores are courser, leading to the possibility to increased fat loss, I erred on the side of caution ... Should have trusted my notes a bit more
. The recipe was calling for curd cutting at 45 minutes and the 52 minutes by the Flocculation calculation I think worked out ok. The pH targets and weight of the final cheese seemed acceptable. This is what Artisan Cheese is all about getting it sort of right and working with each and every cheese we make. I was getting into the science of it all and while reading about the technology of cheese making can sometimes cloud the Artisan appeal of why we do it in the first place. I suppose if absolute consistency is required - the supermarket is just down the road
, but that isn't why I do it. Edible Art, Fromage du Jour ... !