Coagulation, Rennet - Excessively Fast Curd Formation

[CdnMorganGal]

I am thinking of trying a new cheese - Domiati - recipe from the 200 Easy Homemade Cheese Recipes.  After adding the rennet, you are supposed to wait 2 hrs, maintaining a temperature of 100F, then check for clean break.  What should I do if I get a clean break before the 2hrs? ie) at 45min, do I cut the curds, or wait the full 2 hrs?  Thanks.

[Sailor Con Queso]

You need to learn the flocculation technique aka "spinning bowl". Search the Forum. There have been many discussions.

[linuxboy]

Domiati is 5-6x multiplier. Target MFFB is high, 60-65%.

[CdnMorganGal]

Thank you - I think I will start using flocculation.

MFFB refers to

[linuxboy]

moisture in fat free basis. Lots of info in past threads if you want to learn more

[Cheese Head]

Also, there's some info on floc method compiled in our Wiki: Curds, When To Cut article.

MFFB is in our Glossary.