Author Topic: Document about flocculation?  (Read 1265 times)

Offline hoeklijn

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Document about flocculation?
« on: May 06, 2012, 10:29:11 AM »
Before I posted this question I did a lot of reading on this board, but still I think it is hard to gather all info that I want about this subject.
Until now I simply follow the recipes from this forum, 200 easy... of Tim Smith and not without success I dare to say.
Nevertheless I want to know what people are talking about when I read about flocculation, multipliers and their values for different types of cheese.
My questions is: Is there something like a standard document about this subject, preferably with a table that can be used as a starting point?

(The more I read, the less I seem to know...)
- Herman -

Offline John (CH)

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Re: Document about flocculation?
« Reply #1 on: May 06, 2012, 09:24:44 PM »
Hi hoeklijn, our Wiki: Curds, When To Cut, explains the Floc and other methods and includes a Floc Table, otherwise ask for more details!