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...)