All French recipes I have seen use that notation, where the floc multiplier is the measurement of the wait time after the time to floc:
- Step 1: time to floc
- Step 2: multiplier x time to floc, added to time to floc
seems about right. Remember, this is traditionally excellent milk, not Holstein. Protein structure would well support overall 2.5x.
Jumping in here about a year late but this has been a regular point of confusion.
LinuxBoy is right in his initial floc statement and also in that this is what the french have always done
. Years ago I took a workshop with Roland Perrin from the National Dairy School in Poligny France and we were all confused by his floc timing until we realized that his 'floc x factor' numbers were to be added to the total floc time and not the total coagulation time. Glad I learned this when I did because it saved me a lot of confusion vat side
AND on another point referring to this process as being very confusing, mentioned by someone here ..
.. truth is that it is really not
.. they do this twice a day and it fits into a 12 hour cycle
the morning cheese go into the brine when the evening milk comes into the vat and when the final weight goes onto the evening cheese they come out and are ready for the warm room shelf (usually the make room). They make the process fit the rest of their work day. Savoie is one of my favorite areas and I have watched and taken notes with a lot of folks making Reblochon on the mountain. They make it all look pretty simple.