I am currently making a washed rind cheese. I added, after ripening milk to 6.55, 5 drops of rennet per liter of milk (5x6liters). After 20 mins I still had not obtained flocculation and the milk was still very liquid. So I decided to add another 6 drops and stirred it in. I obtained flocculation 5 minutes after that. My question is, what is my flocculation time? 5min or 25-30 min? How long should I wait before cutting?
I probably won't have an answer in time but thought I'd put this out there anyway.