Author Topic: Coagulation, Rennet - Excessively Fast Curd Formation  (Read 611 times)

Offline CdnMorganGal

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Coagulation, Rennet - Excessively Fast Curd Formation
« on: October 06, 2011, 10:19:41 AM »
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.


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Online Sailor Con Queso

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Re: Coagulation, Rennet - Excessively Fast Curd Formation
« Reply #1 on: October 06, 2011, 11:50:25 AM »
You need to learn the flocculation technique aka "spinning bowl". Search the Forum. There have been many discussions.
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Offline linuxboy

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Re: Coagulation, Rennet - Excessively Fast Curd Formation
« Reply #2 on: October 06, 2011, 11:58:18 AM »
Domiati is 5-6x multiplier. Target MFFB is high, 60-65%.
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Offline CdnMorganGal

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Re: Coagulation, Rennet - Excessively Fast Curd Formation
« Reply #3 on: October 06, 2011, 04:11:21 PM »
Thank you - I think I will start using flocculation.

MFFB refers to ???


Offline linuxboy

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Re: Coagulation, Rennet - Excessively Fast Curd Formation
« Reply #4 on: October 06, 2011, 04:14:38 PM »
moisture in fat free basis. :) Lots of info in past threads if you want to learn more :)
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Offline John (CH)

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Re: Coagulation, Rennet - Excessively Fast Curd Formation
« Reply #5 on: October 06, 2011, 06:42:04 PM »
Also, there's some info on floc method compiled in our Wiki: Curds, When To Cut article.

MFFB is in our Glossary.